may be made in the same manner as chicken broth, allowing a quart of
cold water to each pound of meat.
VEAL AND SAGO BROTH (_Marian Harland_).
Ingredients: Two pounds of knuckle of veal cracked to pieces, two quarts
of cold water, three table-spoonfuls of best pearl sago soaked in a
cupful of cold water, one cupful of cream heated to boiling, and the
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, 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.