Beef and Sago Broth.
2 lbs. of beef—cut up small.
2 quarts of water.
1 cup of sago, soaked soft in a little lukewarm water.
Yolks of three eggs.
Salt to taste.
Stew the beef until it falls to pieces; strain it out, salt the liquid and stir in the sago. Simmer gently one hour, stirring often. Add the beaten yolks: boil up once and serve.
This is a strengthening and nice soup. Eat with dry toast.