Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Cockie-leekie Soup
From Cookery and housekeeping, 1882
Serves 6
Best made with fowl or pheasant.
A modern interpretation · AI-generated from the original record
Ingredients
- Skin a pheasant
- Cut up eight white leeks
- An allowance of two prunes to each guest
Method
Cut the pheasant into small pieces for stock.
Parboil the leeks for ten minutes, then add to the stock gradually.
Simmer for three hours, adding pepper and salt to taste.
Add prunes a quarter of an hour before serving.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 37. The excerpt below is the record exactly as published.
Cockie-leekie Soup. Skin a pheasant, and cut it up into small pieces to make a soup stock. Cut up eight white leeks, parboil them for ten minutes, pour off the water, and add the stock by degrees. Let it simmer for three hours, adding pepper and salt to taste. An allowance of two prunes to each guest
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