Sago Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of blanched sago cooked in meat stock until dissolved and slightly jellified. The full recipe is presented here and I hope you enjoy this classic British version of: Sago Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
152. INGREDIENTS.—5 oz. of sago, 2 quarts of stock No. 105.
Mode.—Wash the sago in boiling water, and add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly.
Time.—Nearly an hour. Average cost, 10d. per quart.
Sufficient for 8 persons.
Seasonable all the year.
Note.—The yolks of 2 eggs, beaten up with a little cream, previously boiled, and added at the moment of serving, much improves this soup.
Wash the sago thoroughly in boiling water then set aside to drain. Add the stock to a large stockpot and bring to a boil. Stir the sago into this, a little at a time, then return to a simmer and continue cooking for about 40 minutes, or until the sago has completely dissolved to form a jelly that thickens the soup. Serve hot.
