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Cock-A-Leekie

I chicken, about three pounds, 3 bunches of leeks, 4 quarts of stock, Salt and pepper to taste.

Wash the leeks, take off part of the heads and roots, cover with boiling water. Let them stand five minutes, cut them in pieces. Draw and truss the fowl; put it in a kettle, add the leeks and stock. If without stock, water will answer. Cover and simmer slowly three hours, skimming at the first boil. When ready to serve, take out the chicken, remove the skin and cut the meat into dice. Put it into the tureen. Press the soup through a purée sieve, return to the kettle and bring to boiling point. Season with salt and pepper, pour over the chicken and serve. This soup is better the second day and will bear warming over several times. I pound of lean beef,