| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
British |
Beef, British |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Hough (shank of beef) |
| 1/2 |
c |
Sliced carrots |
| 1/2 |
c |
Sliced onions |
| 1 |
sm |
Turnip, diced. |
| 1 |
oz |
Beef dripping |
| 1 |
oz |
Sago |
| 6 |
c |
Water |
INSTRUCTIONS
This is a very old soup popular in the North of England and Scotland. Here
the "hough" of the animal is used.
Cut the meat into small peices. Melt fat in a saucepan and add the meat
and vegetables. Fry slowly until browned. Add the water. Bring to the boil
and skim off excess fat. Cover and simmer gently for 3-4 hours. Skim and
then strain soup into a clean saucepan. Add sago to soup. Quickly bring
soup to the boil. Cover and simmer gently until Sago is cooked. Season with
salt and pepper to taste. Serves approx. 4.
Source: Olde English Traditional Country Style Recipes, by Norma and
Gordon Latimer ISBN 0-941869-00-8
Posted on Cooking Echo by Carolyn Boselli 11-10-92 09:48
MM by Cathy Svitek
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