Frugal Soup.
- 3 lbs. of bones.
- ½ lb. of liver.
- 1 slice of corned ham.
- 2 turnips.
- 2 carrots.
- Nearly a can of tomatoes.
- ½ cup of sago.
- Pepper and salt.
- Sweet herbs.
- 3 quarts cold water.
Break the bones, chop the meat, vegetables, and herbs, and cook slowly three hours in the water. Soak the sago, all this time, in a little cold water. Strain the soup, rubbing the vegetables and liver through the colander; season, boil, and skim; put in the sago and cook half an hour more.