Scotch Cock-a-Leekie
From Soyer's standard cookery, 1912
Serves 6
This soup will keep good for several days and improves when warmed again.
Presented as published in 1912. 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
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 9. The excerpt below is the record exactly as published.
Scotch Cock-a-Leekie. Trim two or three bunches of fine winter leeks, cutting off the roots and part of the heads, then split each in halves lengthwise, and each half into three, which wash well in two or three waters, then put them into a stewpan, with a stock pre- viously made, and a fowl trussed as for boiling; let the whole simmer very gently for three hours, keeping it well skimmed, seasoning a little if required; half an hour before serving add two dozen French plums
Cook this with the app: pantry check, scaling, and the assistant.