SAGO SOUP
Take two ounces of sage, and having washed it very thoroughly, put it on to boil in a quart of stock strongly flavored with onion, celery, and carrot, but which has been strained off. The sage must boil until it becomes quite transparent and tender. Flavor the soup with a little pepper and salt, a quarter of a nutmeg, grated, about half a teaspoonful of powdered sugar, and a teaspoonful of lemon juice from a hard lemon.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
