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Cock-A-Leekie

Boil a young fowl in two quarts of white stock until it is tender. Take it up and put it aside. Wash two bunches of fine leeks. Trim away the roots and part of the heads, and cut them into one-inch lengths. Put them into the broth, and add half a pound of boiled rice and a little pepper and salt. Boil half an hour. Cut the fowl into neat joints, put it into the soup, boil up, and serve very hot. The above is true Cock-a-Leekie soup. The soup bearing this name is, however, as often served without the fowl as with it. Time, one hour and a half. Probable cost, 3s. Sufficient for eight or nine persons.