Sago Soup

Ingredients

• 6 ounces pearl sago, fine
• 3 quarts good cold gravy-stock
• 0.5 wineglassful Harvey's sauce
• cayenne
• 0.5 lemon
• 1 ounce sugar
• 2 glasses sherry
• cream
• 1 dessertspoonful arrow-root

Instructions

1. Wash the pearl sago in several changes of water, floating off and discarding the dirt.
2. Put the cleaned sago into three quarts of cold gravy-stock.
3. Let it stew gently for half to three quarters of an hour, stirring occasionally to prevent it from burning or sticking to the pan.
4. For a thicker consistency resembling peas-soup, add an additional quarter ounce of sago for each pint of liquid.
5. If desired, add half a wineglassful of Harvey's sauce, cayenne to taste, the juice of half a lemon, an ounce of sugar, and two glasses of sherry; or omit these seasonings.
6. For a white soup variation, stir in some cream that has been smoothly mixed with a dessertspoonful of arrow-root, or use thick cream and new milk in equal portions.