Order meat from market, very finely chopped. Pick
over and remove particles of fat. Cover meat with water,
123bring slowly to boiling-point, and simmer two hours, skimming
occasionally; strain and reheat. Soak sago one-half
hour in enough cold water to cover, stir into hot stock, boil
thirty minutes, and add milk; then pour mixture slowly
on yolks of eggs, slightly beaten. Season with salt and
pepper.