1 quart of white second stock or water
1 / 2 a pint of milk
1 pound of potatoes
1 onion
1 strip of celery
1 ounce of butter or good dripping
1 tablespoonful of fine sago or crushed tapioca
salt and pepper
Slice the potatoes, onion and celery.
Make the butter or dripping hot in a stewpan, add the vegetables, fry and cook until the fat is absorbed, stirring frequently to prevent them browning.
Add the stock and simmer until the vegetables are tender [ about 1 hour ].
Rub through a fine sieve.
Return to the saucepan, add the milk and bring to the boil.
Sprinkle in the sago, cook until transparent, add seasoning to taste and serve. Cooking time about 1 1 / 2 hours.
Sufficient for 4 or 5 persons
