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Boil 2 ounces of sago in 2 cups water,
with 1 tablespoonful fine minced or ground bitter almonds,
a piece of cinnamon and the peel of 1 lemon;
when sago is done strain it through a sieve,
add 1½ cups claret, ¼ pound sugar and 1 teaspoonful of bishop essence.
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