193. Scotch Cock-a-leekie

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Time
Cook: 180 min Total: 180 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. 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.
  2. Wash the leeks well in two or three waters.
  3. Put the leeks into a stewpan with the stock (No. 175) and a fowl trussed as for boiling.
  4. Let the whole simmer very gently at the corner of the fire for three hours, keeping it well skimmed, seasoning a little if required.
  5. Half an hour before serving add two dozen French plums, without breaking them.
  6. When ready to serve, take out the fowl, which cut into neat pieces.
  7. Place the fowl pieces in a tureen and pour the leeks and broth over, the leeks being then partly in purée.
  8. If the soup is too thick, add a drop more broth or water.
For Old/Strong Leeks
  1. Should the leeks happen to be old and strong, it would be better to blanch them five minutes in a gallon of boiling water previous to putting them in the stock.
For Old Fowl
  1. I prefer a young fowl; but, should an old one be most handy, stew it a short time in the stock before passing it.
Original Text
193. 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 previously made as directed (No. 175), and a fowl trussed as for boiling; let the whole simmer very gently at the corner of the fire for three hours, keeping it well skimmed, seasoning a little if required; half an hour before serving add two dozen French plums, without breaking them; when ready to serve, take out the fowl, which cut into neat pieces, place them in a tureen, and pour the leeks and broth over, the leeks being then partly in purée; if too thick, however, add a drop more broth or water. Should the leeks happen to be old and strong, it would be better to blanch them five minutes in a gallon of boiling water previous to putting them in the stock. I prefer a young fowl; but, should an old one be most handy, stew it a short time in the stock before passing it. This soup will keep good several days, and would improve by warming a second time.
Notes
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