Frugal Soup.
3 lbs. of bones.
½ lb. of liver.
1 slice of corned ham.
2 turnips.
2 carrots.
Nearly a can of tomatoes.
½ cup of sago.
Pepper and salt.
Sweet herbs.
3 quarts cold water.
Break the bones, chop the meat, vegetables, and herbs, and cook slowly three hours in the water. Soak the sago, all this time, in a little cold water. Strain the soup, rubbing the vegetables and liver through the colander; season, boil, and skim; put in the sago and cook half an hour more.