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Scottish Tomato Soup

2 lb tomatoes.
1 large onion.
1/2 oz butter.
2 pints stock.
2 oz lean cooked ham, chopped.
1 tablespoon sago.
1/2 teaspoon sugar.


Slice the tomatoes and onions and fry them with the
ham in the butter for 20 minutes, then rub through a fine sieve. To this purée, add the stock, sago, sugar and salt and pepper to taste. Bring to the boil and simmer until the sago is clear.

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