COCKY-LEEKY SOUP

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

two fowls ↝ Guinea hen, meat only, raw [Poultry Products]
two quarts of blond de veau
the white part of a dozen leeks cut into lengths of about an inch, and these again cut lengthways into four ↝ Leeks [Onions]

Instructions (5)

Take two fowls, truss, boil, and cut up as for the foregoing soup.
To the broth they have been boiled in, add two quarts of blond de veau.
In this boil (after having first parboiled them in water) the white part of a dozen leeks cut into lengths of about an inch, and these again cut lengthways into four.
When the leeks have been boiled thoroughly soft in the broth, add the pieces of fowl.
After allowing the whole to boil ten minutes longer, send to table.

Original Text

COCKY-LEEKY SOUP.
Take two fowls, which truss, boil, and cut up as for the foregoing soup. To the broth they have been boiled in, add two quarts of blond de veau, and in this boil (after having first parboiled them in water) the white part of a dozen leeks cut into lengths of about an inch, and these again cut lengthways into four. When the leeks have been boiled thoroughly soft in the broth, add the pieces of fowl; and after allowing the whole to boil ten minutes longer, send to table.
Note.—This kind of soup is objected to by many who dislike the odour of leeks; it is considered, however, to be a fine restorative, and is especially recommended to the bottle or sportsmen, after a hard day's riding with the hounds, or fagging over the moors.

Notes

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