Beef and Sago Broth
- 1/2 pound round steak or shin of beef
- 1 pint water
- 3 tsp sago
- 1 egg yolk
- Salt
Cut the beef into small pieces. Add the water and let stand with patience for half an hour. Cook in a double boiler for 2 hours. Strain. Press as much as possible of the meat pulp through a sieve. Add the sago. Return to the saucepan and cook half and hour longer. Season and pour the broth over the egg yolk, which has been slightly beaten. Serve at once.
Submitted by May 23, 2010
15 min
30 min
45 min