Hough Soup

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.

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