Veal and Sago Soup
A dish where lean veal and pearl sago do the work.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 1135 g lean veal
- 2840 ml cold water
- 115 g pearl sago
- 470 ml scalded milk
- Yolks 4 eggs
- Salt and pepper
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Order meat from market, very finely chopped. Pick over and remove particles of fat. Cover meat with water, bring slowly to boiling-point, and simmer two hours, skimming occasionally; strain and reheat. Soak sago one-half hour in enough cold water to cover, stir into hot stock, boil thirty minutes, and add milk; then pour mixture slowly on yolks of eggs, slightly beaten. Season with salt and pepper.
Nutrition (estimated, per serving)
| Calories | 273 |
|---|---|
| Protein | 47.9 g |
| Fat | 6.9 g |
| Carbs | 4.7 g |
| Fiber | 0.0 g |
| Sodium | 289 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States