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Sago Soup

Wash six ounces of sago, and add it gradually to two quarts of nicely-flavoured stock. Let it simmer gently till the sago is quite clear, and put in further seasoning if necessary. Before serving the soup mix with it either the strained juice of a lemon and a glass of light wine, or the yolks of two eggs beaten up with a little cream. Serve very hot.