Hough soup

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