Mrs Beetons Soups Revisited
Commonly called Cock-a-Leekie
1 Capon or Large Fowl (sometimes an old cock, from which the recipe takes its name, is used), trussed for boiling
5.7lt (10 pints) Medium Stock
2-3 Bunches Leeks
Salt and Pepper, to taste
Wash the leeks (and if old, scald them in boiling water for a few minutes), remove the roots and part of the heads and cut them into lengths of about 2.5cm (1 inch).
Put the fowl into the stock, with half of the leeks and allow to simmer gently.
After 30 minutes add the remaining leeks.
Simmer for 3 or 4 hours longer.
It should be carefully skimmed and can be seasoned to taste.
In serving, take out the fowl and carve it neatly, placing the pieces in a tureen and pouring over them the soup, which should be very thick of leeks (a purée of leeks the French would call it).
Time: 4 hours.
Sufficient for 10 persons.
Seasonable in winter.
Note: Without the fowl, the above, which would then be merely called leek soup, is very good and also economical.
Cock-a-leekie was largely consumed at the Burns Centenary Festival at the Crystal Palace, Sydenham, in 1859.
COMMONLY CALLED COCK-A-LEEKIE
134. INGREDIENTS - A capon or large fowl (sometimes an old cock, from which the recipe takes its name, is used), which should be trussed as for boiling; 2 or 3 bunches of fine leeks, 5 quarts of stock No. 105, pepper and salt to taste.
Mode - Well wash the leeks (and, if old, scald them in boiling water for a few minutes), taking off the roots and part of the heads, and cut them into lengths of about an inch. Put the fowl into the stock, with, at first, one half of the leeks, and allow it to simmer gently. In half an hour add the remaining leeks, and then it may simmer for 3 or 4 hours longer. It should be carefully skimmed, and can be seasoned to taste. In serving, take out the fowl, and carve it neatly, placing the pieces in a tureen, and pouring over them the soup, which should be very thick of leeks (a purée of leeks the French would call it).
Time - 4 hours.
Average cost, 1s. 6d. per quart; or, with stock No. 106, 1s.
Seasonable in winter.
Sufficient for 10 persons.
Note - Without the fowl, the above, which would then be merely called leek soup, is very good, and also economical. Cock-a-leekie was largely consumed at the Burns Centenary Festival at the Crystal Palace, Sydenham, in 1859.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved