Veal and Sago Soup

Ingredients

• 1.25 pounds Lean veal, finely chopped (Original recipe calls for 2.5 lbs, which is a large amount for modern servings.)
• 6 cups Cold water (Original recipe calls for 3 quarts, adjusted to 6 cups for modern portions.)
• 0.125 pounds Pearl sago (Original recipe calls for 1/4 lb, adjusted to 0.125 lbs for modern portions.)
• 2 cups Scalded milk
• 4 Egg yolks
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (To taste)

Instructions

1. 1Order the veal from the butcher, requesting it to be very finely chopped. Alternatively, finely chop the veal yourself using a sharp knife or a food processor.
2. 2Place the finely chopped veal in a large pot. Add the cold water. Bring to a boil, then reduce heat to low and simmer for 2 hours, skimming off any foam or impurities that rise to the surface occasionally.
3. 3Strain the veal stock through a fine-mesh sieve or cheesecloth to remove any solids. Return the strained stock to the pot and reheat.
4. 4Soak the pearl sago in enough cold water to cover for 30 minutes.
5. 5Drain the soaked sago and stir it into the hot veal stock. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the sago is translucent and cooked through.
6. 6In a separate bowl, lightly beat the egg yolks. Gradually pour the scalded milk into the egg yolks, whisking constantly to prevent curdling. This process is called tempering.
7. 7Slowly pour the egg yolk and milk mixture into the hot soup, stirring constantly. Heat gently for a minute or two, but do not boil, as this will cause the eggs to curdle. Season with salt and pepper to taste. Serve hot.