Cockie Leekie Soup

Ingredients

• one fowl
• 1 1/2 lb. beef marrow-bones
• 2 bay leaves
• 1 saltspoon pepper
• 2 doz. leeks
• 1 teaspoon of salt
• 1/2 lb. of prunes
• carefully boiled rice
• 2 eggs

Method

1. 1

   Truss the fowl and cover with cold water, bring to a boil and skim.

2. 2

   Add marrow-bones, bay leaves, and pepper; simmer for 1 hour.

3. 3

   Add leeks and simmer for another hour.

4. 4

   Add salt, bring to a boil, serve with chicken, prunes, rice, and strained soup over beaten egg yolks.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 115. The excerpt below is the record exactly as published.

COCKIE LEEKIE SOUP.— Purchase the marrow-bone from the round; have the butcher saw it into 2-inch lengths, /making 4 bones. Draw and truss one fowl; put it into a soup kettle; cover with cold water, bring to boiling point and skim. Add l^lb. beef marrow-bones, 2 bay leaves and 1 saltspoon pepper; simmer gently for 1 hr. Add 2 doz. leeks, neatly trimmed; simmer 1 hr. longer. Add 1 teaspoon of salt; bring again to boiling point, and it is ready to serve. Remove the strings from the chicken, dish it in the center of a large platter, put J^ lb. of prunes around, garnish the edge of the dish with carefully boiled rice, the marrow- bones, and the leeks. Strain "the soup into a tureen over the well- beaten yolks of 2 eggs

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