German Sago Soup
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 3 lbs. knuckle of veal
- 4 quarts of cold water
- a cup of German sago
- 1 onion
Method
- 3 lbs.
- knuckle of veal, well cracked.
- 1 onion.
- 2 stalks of celery.
- Some pork bones, if you have them.
- Bunch of sweet herbs, minced.
- 4 quarts of cold water.
- Pepper and salt.
- ¾ of a cup of German sago, soaked two hours in cold water.
- Chop the meat, celery, herbs, and onion, and crack the bones.
- Cover with the water, and cook slowly three hours, or until the meat is boiled to shreds.
- Strain, season, boil up and skim well, put in the soaked sago and cook slowly half an hour.
- The sago should be entirely dissolved.