Italian Soup

After a cow-heel has been used for making jelly, cut the flesh off into small
pieces. Put one-half teacupful of sage into a stewpan with sufficient water to
cook it, and boil until dissolved. Take a sufficient quantity of clear stock to make the
soup, and place it in a saucepan over the fire until boiling. Warm the pieces of meat
in the soup, put the sago at the bottom of a soup-tureen with one ounce of grated
Parmesan cheese, pour the hot soup over them and serve with a plate of sippets of
toast, or small croutons of bread that have been fried to a delicate brown in butter.