Cockie Leekie. No. 1. (Meg Dod's.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. When leeks are tender, blanch and clean 9 large or 9 small leeks, and cut them in inch lengths, rejecting the coarse green parts.
  2. Take 3 pts. of good beef gravy strained (drawn down from 4 to 6 lbs. shin of beef well broken).
  3. Put to it a good-sized fowl trussed for boiling, and when it boils put in 1/2 the quantity of the leeks.
  4. Skim carefully, and in another 1/2 hour add the remainder of the leeks, with pepper and salt.
  5. The soup must be a green purée of leeks which are passed through a tammy.
  6. The tapon is either served whole in the tureen, or take out and the prime parts jointed and put back in the soup, whichever you prefer.
Original Text
Cockie Leekie. No. 1. (Meg Dod's.) When leeks are tender, blanch and clean 9 large or 9 small leeks, and cut them in inch lengths, rejecting the coarse green parts. Take 3 pts. of good beef gravy strained (drawn down from 4 to 6 lbs. shin of beef well broken). Put to it a good-sized fowl trussed for boiling, and when it boils put in ½ the quantity of the leeks. Skim carefully, and in another ½ hour add the remainder of the leeks, with pepper and salt. The soup must be a green purée of leeks which are passed through a tammy. The tapon is either served whole in the tureen, or take out and the prime parts jointed and put back in the soup, whichever you prefer.
Notes
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