Sago Soup

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

six ounces of fine pearl sago ↝ Barley, pearled, raw [Cereal Grains and Pasta]
three quarts of good cold gravy-stock ↝ Gravy, beef [Dips, gravies, other sauces]
A quarter of an ounce more of sago to each pint of liquid
half a wineglassful of Harvey’s sauce
as much cayenne as it may need ↝ Peppers, raw, NFS [Other vegetables and combinations]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
an ounce of sugar ↝ Sugar, NFS [Sugars and honey]
two glasses of sherry
good beef-broth ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
some cream smoothly mixed with a dessertspoonful of arrow-root ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dessertspoonful of arrow-root ↝ Burdock root, raw [Vegetables and Vegetable Products]
thick cream and new milk in equal portions
new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
Veal broth
half veal and half mutton ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
half mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

Instructions (8)

Wash the sago in several waters and float off the dirt.
Put the washed sago into the gravy-stock.
Stew gently from half to three quarters of an hour, stirring occasionally to prevent burning or sticking.
If a thicker consistency is desired, add a quarter of an ounce more sago per pint of liquid.
Flavor the soup with Harvey's sauce, cayenne, lemon juice, sugar, and sherry, if desired.
Alternatively, use beef-broth for a simpler family dinner or for an invalid.
To make an inexpensive white soup, mix cream smoothly with arrow-root or with equal portions of thick cream and new milk.
Veal broth is most appropriate for white soup, or a broth made with half veal and half mutton can be used.

Original Text

SAGO SOUP.

Wash in several waters, and float off the dirt from six ounces of fine pearl sago; put it into three quarts of good cold gravy-stock; let it stew gently from half to three quarters of an hour, and stir it occasionally, that it may not burn nor stick to the stewpan. A quarter of an ounce more of sago to each pint of liquid, will thicken it to the consistence of peas-soup. It may be flavoured with half a wineglassful of Harvey’s sauce, as much cayenne as it may need, the juice of half a lemon, an ounce of sugar, and two glasses of sherry; or these may be omitted, and good beef-broth may be substituted for the gravy-soup, for a simple family dinner, or for an invalid; or, again, it may be converted into inexpensive white soup by the addition of some cream smoothly mixed with a dessertspoonful of arrow-root, or of thick cream and new milk in equal portions. Veal broth would be the most appropriate for this, or it might be made with half veal and half mutton.

Sago, 6 oz.; soup, 3 quarts: 30 to 45 minutes.

Notes

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