Veal And Sago Soup Recipe

• 2½ lbs. lean veal
• 3 quarts cold water
• ¼ lb. pearl sago
• 2 cups scalded milk
• Yolks of 4 eggs
• Salt and pepper

1. Cover meat with water, bring slowly to boiling-point, and simmer two hours, skimming occasionally; strain and reheat.
2. Soak sago one-half hour in enough cold water to cover, stir into hot stock, boil thirty minutes, and add milk.
3. Pour mixture slowly on yolks of eggs, slightly beaten.
4. Season with salt and pepper.

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