Cock-a-Leekie

Name: Cock-a-Leekie
Yield: 6 servings
Ingredients: 1 old fowl; 6 or 8 leeks; 1 table-sp. chopped parsley; 2 qts. of cold water; 2 or 3 table-sps. whole rice; White pepper and salt

From Cookery for every household, 1914

Serves 6

Any old game bird may be used for making this soup instead of the fowl.

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

1 old fowl
6 or 8 leeks
1 table-sp. chopped parsley
2 qts. of cold water
2 or 3 table-sps. whole rice
White pepper and salt

Method

Draw and truss the fowl as for boiling.
Put it into a large saucepan with two quarts of cold water, or enough to cover it.
Add the giblets carefully washed and a good teaspoonful of salt.
Bring slowly to the boil and skim well.
Then simmer slowly for 2 hours, skimming when necessary.
Cut the roots and most of the green off the leeks.
Remove the outside skin and split them in halves lengthways.
Wash and rinse them thoroughly, cut them in thin slices and wash again.
Drain and add them to the soup along with the rice well washed.
Simmer all together for 2 hours longer, or until the bird is tender.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 64. The excerpt below is the record exactly as published.

Cock-a-Leekie 1 old fowl. 6 or 8 leeks. 1 table-sp. chopped par- sley. 2 qts. of cold water. 2 or 3 table-sps. whole rice. White pepper and salt

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