CookEat Recipe
Fish Broth with Sago
Strained whitefish-bone vegetable broth cooked with three ounces sago. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2255. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use clean culinary whitefish bones and dry palm-starch sago. Double-cloth-filter all bones and stock solids out. Keep sago wash water separate and discard it before adding the completely drained grain; recovered stock and final soup volumes are unspecified. Limites : Bone species, usable stock volume, wash water and sago swelling remain unmeasured; no starting-water yield promise.
Method
Steps
Step 1
Finely slice ONE peeled carrot, ONE onion, TWO leeks and TWO celery branches. Put in 2839 mL starting water with TWO parsley branches, ONE chervil branch, ONE sprig EACH thyme and marjoram, ONE mace blade, ONE bay leaf and ONE clove. Season with TWO teaspoons salt and HALF teaspoon pepper; boil FORTY minutes.
Step 2
Add 907 g clean fresh whitefish bones and gently simmer FORTY-FIVE minutes. Strain through DOUBLE cheesecloth into another saucepan, removing all bones, fragments and coarse stock solids.
Step 3
Wash 85 g DRY palm sago in additional water of unspecified amount and drain COMPLETELY. Bring the actual recovered broth to a boil, gradually sprinkle in the drained sago while stirring and slowly boil TWENTY minutes, stirring occasionally, until the selected sago is cooked. Pour into a tureen and serve.
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