Gravy and Sago Soup.
4 lbs. coarse beef, cut into strips.
3 lbs. of bones.
1 slice of lean corned ham.
4 onions.
4 cloves.
1 bunch of sweet herbs.
¼ lb. of German sago.
Pepper and salt.
5 quarts of water.
2 stalks of celery, cut small.
Cut the beef into narrow strips, the onions into slices. Fry the latter brown in dripping, strain them out, and set aside. Return the dripping to the pan, and fry the meat until it is nicely browned, but not crisp. Lastly, fry the bones in the same fat. They should be broken up small. Put meat, bones, celery, spice, and onions into a pot with a quart of cold water; cover closely, and put where it will not boil under an hour, but will heat all the time. This is to draw out color and open the pores (so to speak) of the meat. So soon as it boils add four quarts more of cold water. Set where it will boil steadily, but never fast, for five hours. Strain, and cool sufficiently to make the fat rise. Take it off, put back over the fire, season, boil up and skim; put in the sago, which should have been soaked two hours in a little water, simmer fifteen minutes and serve.
Save all that is left from dinner, for Monday.