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Osol Polonaise

Bone half a fresh fowl and cut into half-inch pieces. Cut into same size half pound raw beef, two ounces each raw veal and salt pork and place in a saucepan with seven pints cold water. Season with a level tablespoon salt and half teaspoon pepper, set on the fire, and as soon as it comes to a boil skim off the fat; then add one carrot, one turnip, two onions and three branches celery. Tie in a bunch two leeks, two branches parsley, one bay leaf, one clove, one spring thyme and a bean garlic; add to the pan, cover, and let gently simmer for two hours. Remove the vegetables and bouquet, skim off the fat, dredge in two ounces sago, mix well and let boil for fifteen minutes, occasionally stirring at the bottom. Add a gill cream, mix a little, let boil for two minutes, pour into a soup tureen and serve.