Clear Sago Soup.
Remove the fat from the surface of your cold “stock,” pour off without disturbing the sediment, and heat to a boil. Skim as long as the scum rises; then stir in the beaten white of an egg, and simmer, skimming well until it has brought up with it all the impurities, leaving the soup clear. Add half a cup of German sago, previously soaked two hours in a little water, and cook gently until this is melted; then serve.