Scotch Cockie-Leekie

Ingredients

• the white parts of six leeks
• one stalk of celery
• one onion
• a piece of butter the size of an egg
• two quarts of good chicken broth
• a pint of potatoes
• one-quarter of a cup of rice
• half of a breast of a cooked fowl

Method

1. 1

   Cook leeks, celery, and onion in butter for 10 minutes without changing color.

2. 2

   Moisten with chicken broth, bring to a boil, skim, then add potatoes and rice.

3. 3

   Boil until tender, add shredded fowl, and season with salt and pepper.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 9. The excerpt below is the record exactly as published.

SCOTCH COCKIE-LEEKIE ^2 Cut the white parts of six leeks, one stalk of celery, and one onion into small strips about an inch long. Put them in a saucepan with a piece of butter the size of an egg. Cook slowly and stir occasionally. Let it cook for about ten minutes, but do not let it change colour. Moisten with two quarts of good chicken broth, and when it comes to a boil, skim off well. Then add a pint of potatoes, cut the size and shape of a dime, and one- quarter of a cup of rice. Let the whole boil until tender, 17 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK and lastly add half of a breast of a cooked fowl

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