Cock-a-Leekie

Ingredients

• 3 lbs. of the upper end of a leg of beef
• 2 or 3 dozen leeks
• An old fowl
• Allspice, mace and salt

Method

1. 1

   Put the meat and fowl in a pot with enough water to cover them, and the white parts of the leeks cut in pieces.

2. 2

   Stew till the meat is tender, skimming it well, and half an hour before serving add the prunes and season with allspice, mace and salt.

3. 3

   The leeks should be blanched, and as many used as will thicken the soup.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 4. The excerpt below is the record exactly as published.

COCK-A-LEEKIE. 3 lbs. of the upper end of a leg I 2 or 3 dozen leeks. of beef. 5 lb. prunes. An old fowl. I Allspice, mace and salt

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