Cock-a-Leekie.—For this beef stock should properly
be used, but good bone stock will be found very
satisfactory. Put into a large pan about two quarts
of strong, well-strained stock, and put into it an old
fowl trussed as for boiling (an old black cock or an
old cock grouse may be strongly recommended for
this purpose), and as soon as the stock boils up,
which it must do slowly, add nine or ten good leeks,
freed from the root and most of the green part (the
finer the leeks the nicer will this soup be), and let it
boil up steadily, skimming it very carefully. Season
it to taste with salt and pepper, and as soon as the
leeks seem to have blended with the soup and the
whole has become of a soft creamy consistency
(this will be in about half an hour), add as many
more leeks, and let it all cook very gently for
about one hour and a half to two hours. The fowl
may be served in the tureen, either whole or cut
into joints, or it may be served separately with white
or egg sauce, etc., as you choose. Leeks cooked
in this way with the carcase of a fowl and then
rubbed through a sieve make delicious leek soup.
Formerly stewed prunes or French plums were
served with cock-a-leekie as a garnish.