Hough Soup

Directions

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 to 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.