Sago Soup.
- The stock made on yesterday.
- Little more than ½ cup of pearl sago.
- 3 eggs.
- 1 cup of milk.
- Pepper and salt.
Take the fat from your cold stock; pour off carefully from the sediment and strain. Heat to boiling. Wash the sago well; soak in warm water half an hour; put into the soup, and simmer twenty-five minutes. Meanwhile, heat the milk in another vessel, and pour upon the eggs. Heat this until it begins to thicken, pour into the tureen, season with a little salt and pepper, and turn in the boiling soup. It should be about as thick as hot custard when all the ingredients are in.