Cock-a-Leekie
INGREDIENTS for 4 quarts of soup. 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 (see STOCK), pepper and salt to taste. AVERAGE COST, 5s. 6d.
Wash the leeks well (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 COCOA-NUT CANDY. 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.
SEASONABLE in winter. would then be merely called leek soup, is very Note. Without the fowl, the above, which good, and also economical.