Categories: Beef, British 
      Yield: 2 servings 
  
      1 lb Hough (shank of beef) 
    1/2 c  Sliced carrots 
    1/2 c  Sliced onions 
      1 sm Turnip, diced. 
      1 oz Beef dripping 
      1 oz Sago 
      6 c  Water 
  
   This is a very old soup popular in the North of England and Scotland. Here 
  the "hough" of the animal is used. 
   
   Cut the meat into small peices.  Melt fat in a saucepan and add the meat 
  and vegetables.  Fry slowly until browned. Add the water. Bring to the boil 
  and skim off excess fat. Cover and simmer gently for 3-4 hours. Skim and 
  then strain soup into a clean saucepan. Add sago to soup. Quickly bring 
  soup to the boil. Cover and simmer gently until Sago is cooked. Season with 
  salt and pepper to taste.  Serves approx. 4. 
   
   Source:  Olde English Traditional Country Style Recipes, by Norma and 
  Gordon Latimer ISBN 0-941869-00-8 
   
   Posted on Cooking Echo by Carolyn Boselli 11-10-92 09:48 
   
   MM by Cathy Svitek