Cocka Leekie

Ingredients

• 1 dozen leeks
• 1 ounce of butter
• 2 stalks of celery
• 1 carrot
• 1 1/2 quarts of chicken broth
• 1 cup of cooked chicken
• yolk of an egg

Method

1. 1

   Wash and trim the leeks, cut them in pieces, and fry them in butter with celery and carrot until brown.

2. 2

   Add chicken broth and diced chicken, then simmer covered for 2 hours.

3. 3

   Season with salt, pepper, and blend the egg yolk with some broth before adding to the soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 6. The excerpt below is the record exactly as published.

COCKA LEEKIB. (Scotland.) This is the oldest recipe for soup known, as It dates back to the fourteenth century. Wash and trim I dozen leeks, cut them in pieces half an inch long, discarding roots and tops, then fry them in I ounce of butter, with 2 stalks of celery and i carrot, cut fine. When brown but not burnt, add I }i quarts of chicken broth and i cup of cooked chicken, cut into dice. Simmer, covered, 2 hours, then add salt, pepper, and yolk of an egg, blended with a little of the broth, first, before adding to the soup. PETITE MARMITE. This is the national soup of France, and just now very fashionable in first-class restaurants. It is always served in the earthen pot in which it is cooked, set on a fancy plate. Each mouthful should convey a distinct taste of a separate vege- table. The marmites are sold at the crockery stores in the French quarter, but an ordinary earthen With a Saucepan over the Sea Boston bean pot will answer equally well to serve it in. The stock can be first cooked in a lai^e kettle, used for soups, every day* Cut up 6 pounds of beef and the shin bone, an old chicken, — which can be used for croquettes or salad, — 2 large carrots, 2 leeks, and 2 turnips. Add 3 cloves, a bay leaf, some parsley, thyme, and sweet marjoram, i gallon of water. Bring it to a boil, skim it, and let it simmer 8 hours. Take off the fat, clarify it, and use it for frying or braising. Add salt and pepper sparingly, set it away overnight, after straining it. To i quart of this, heated in the earthen pot, add i cup of sliced carrots, tur- nips, or string beans, cut thin and cooked. Also 4 slices of toasted bread or rolls. Using this recipe for stock — it is given by a reliable chef at one of the clubs — it will make 3 Y2 quarts, sufficient for a week ; i pint a day, with the addition of milk or vegetables or any other thickening, will do for a small family. Such concentrated stock requires an equal amount of water in cooking a second time. It may also be used in making sauces. PUREE JACKSON. (Paris.) Wash, parboil, and pare 6 large potatoes. Slice them, add 2 ounces of butter, fry lightly, then add salt, pepper, nutmeg, a bayleaf, some parsley, 2 With a Saucepan over the Sea ounces of chopped ham, i sliced onion, and 6 stalks of celery. Simmer for ^ hour. Press through a sieve, add i pint of white stock made from chicken or veal, and i pint of boiling milk, 2 ounces of butter, and the yolk of i egg, blended with a little of the milk. Stir well, add some bread, toasted and cut in dice, called croutons, and serve at once. EQQ SOUP. (Monte Carlo.) Cut 6 slices of stale bread and dip them lightly in sugar. Put them in the oven to brown, and have ready i pint of white stock and i pint of boiling milk, blended with the yolks of 3 eggs and 1 ounce of butter

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