|
|
Personal Chef Recipes - by Mrs Beeton
COMMONLY CALLED COCK-A-LEEKIE.
| Ingredients: | A capon or large fowl (sometimes an old cock
from
which the recipe takes its name
is used)
which should be trussed as
for boiling; 2 or 3 bunches of fine leeks
5 quarts of stock No. 105
pepper and salt to taste.
|
| Method: | Well wash the leeks (and, if old, scald them in boiling water
for a few minutes), taking off the roots and part of the heads, and cut
them into lengths of about an inch. Put the fowl into the stock, with,
at first, one half of the leeks, and allow it to simmer gently. In half
an hour add the remaining leeks, and then it may simmer for 3 or 4 hours
longer. It should be carefully skimmed, and can be seasoned to taste. In
serving, take out the fowl, and carve it neatly, placing the pieces in a
tureen, and pouring over them the soup, which should be very thick of
leeks (a _puree_ of leeks the French would call it).
|
| Time: | 4 hours. |
| Notes: | Without the fowl, the above, which would then be merely called
leek soup, is very good, and also economical. Cock-a-leekie was largely
consumed at the Burns Centenary Festival at the Crystal Palace,
Sydenham, in 1859.
_Pic_ |
Back to Recipe List
Source: The Book of Household Management Mrs. Isabella Mary Beeton |
|
