Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Veal and Sago Broth.

• 2 lbs. knuckle of veal, cracked all to pieces.
• 2 quarts of cold water.
• 3 tablespoonfuls best pearl sago, soaked in a cup of cold water.
• 1 cup cream, heated to boiling.
• Yolks of two eggs, beaten light.

Boil the veal and water in a covered saucepan very slowly until reduced to one quart of liquid; strain, skim, season with salt, and stir in the soaked sago (having previously warmed it by setting for half an hour in a saucepan of boiling water, and stirring from time to time.) Simmer half an hour, taking care it does not burn; beat in the cream and eggs; give one good boil up, and turn out.

This is excellent for consumptives.