2½ lbs. veal chopped fine.
¼ lb. pearl sago.
1 pt. milk.
4 eggs.
3 qts. water.
Put on the veal and water, and boil slowly until the liquid is reduced
to about one-half the original quantity. Strain out the shreds of meat,
and put the soup again over the fire. Meanwhile the sago should be
washed in several waters, and soaked half an hour in warm water enough
to cover it. Stir it into the strained broth and boil—stirring very
often to prevent lumping or scorching—half an hour more. Heat the milk
almost to boiling; beat the yolks of the eggs very light; mix with the
milk gradually, as in making boiled custard, and pour—stirring all
the while—into the soup. Season with pepper and salt; boil up once to
cook the eggs, and serve. Should the liquid be too thick after putting
in the eggs, replenish with boiling water. It should be about the
consistency of hot custard.
This soup is very good, if chicken broth be substituted for the veal.
It is very strengthening to invalids, and especially beneficial to
those suffering from colds and pulmonary affections.