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SAGO, WITH WINE SAUCE (a German recipe)

Take a quarter of a pound of sago, and boil it in a pint of water with the peel of a lemon till it is quite boiled out; add a little white wine, sugar, and cinnamon. Stir the preparation till it becomes thin, then let it boil a little longer, and remove the peel and cinnamon. Pour the sago out to cool in a deep plate; when cold cut it into shapes, and place in the dish which is to appear at table. Pour over them a sauce composed of wine, sugar, cinnamon, and grated lemon-peel. If preferred, the juice of fruit may be used instead of wine.