Cock a Leekie

Ingredients

• One old fowl
• Prunes
• Leeks
• One gill of cream
• Rice
• Salt

Method

1. 1

   Truss the fowl as for boiling, put it in a stewpan with six pints of water; bring to the boil and skim well.

2. 2

   Add three leeks and some salt, boil slowly for about three hours; take it out, cut off the breast, put the fowl back into the stewpan, and let it simmer for three or four hours longer.

3. 3

   Strain off the soup, let it stand for twenty-four hours, take off the fat, put it into a clean stewpan with a handful of rice, cover, and simmer until the rice is cooked.

4. 4

   Add stewed prunes, julienne leeks, and the breast of fowl cut into small pieces; bring to the boil, and add a gill of cream or milk.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 1. The excerpt below is the record exactly as published.

COCK A LEEKIE Ingredients One old fowl. Prunes. Leeks. One gill of cream. Kice. Salt. Truss the fowl as for boiling, and put it in a stewpan, with six pints of water ; bring it to the boil, and skim well. Add three leeks and some salt, and boil slowly for about three hours ; then take it out, cut off the breast, put the fowl back into the stewpan, and let it simmer well for three or four hours longer ; strain off the soup, and let it stand for twenty-four hours ; then take off the fat, put it into a clean stewpan, with a handful of rice

Cook this with the app: pantry check, scaling, and the assistant.