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Fish Broth with Sago

Finely slice one medium peeled carrot, one onion, two leeks and two branches celery; place these in a large saucepan with three quarts water; add two branches parsley, one branch chervil, one sprig thyme, one sprig marjoram, one blade mace, one bay leaf and one clove; season with two teaspoons salt and half teaspoon pepper. Boil forty minutes, then add two pounds clean whitefish bones and gently simmer forty-five minutes. Remove, strain broth through a double cheesecloth into another saucepan, reset on fire and as soon as it comes to a boil dredge in three ounces well-washed and completely drained sago; lightly mix with spoon while adding it, then slowly boil twenty minutes, mixing once in a while. Remove, pour the soup into a soup tureen and serve.