German Sago Soup.
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.