| 1 | This is a very old soup popular in the north of england and scotland. |
| 2 | Here the "hough" of the animal is used. |
| 3 | Cut the meat into small peices. |
| 4 | Melt fat in a saucepan and add the meat and vegetables. |
| 5 | Fry slowly until browned. |
| 6 | Add the water. |
| 7 | Bring to the boil and skim off excess fat. |
| 8 | Cover and simmer gently for 3-4 hours. |
| 9 | Skim and then strain soup into a clean saucepan. |
| 10 | Add sago to soup. |
| 11 | Quickly bring soup to the boil. |
| 12 | Cover and simmer gently until sago is cooked. |
| 13 | Season with salt and pepper to taste. |
| 14 | Serves approx. |
