Skip to main content
Main

Beef and Sago Broth

A broth made with beef and sago, simmered until the beef is tender and the sago is translucent.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Beef and Sago Broth

Ingredients

Directions

Prepare the broth

  1. Cut the beef into small pieces.

  2. In a pot, add the beef and enough water to cover it.

  3. Bring to a boil, then simmer for several hours until the beef is tender.

  4. Strain the broth and return it to the pot.

Finish and serve

  1. Add sago and cook until it is transparent.

  2. Serve warm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beef
Provides protein and rich flavor to the broth as it simmers and becomes tender.
Sago
Thickens the soup and gives it a soft, chewy texture as its starch cooks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes