Soak the prunes 12 hr. in ½ pt. water. Clean the fowl and truss it, wash the giblets, scald and skin the feet. Put the fowl, giblets and sufficient cold water to cover them in a pan, bring very slowly to simmering point, add 2 teasp. salt. Wash and trim the leeks thoroughly and cut them into thin rings. Add the leeks to the broth after 1 hr. cooking and simmer for 2–3 hr. more. Half an hour before serving add the soaked prunes; simmer till they are just tender but not broken. Lift out the fowl and the giblets and feet. Cut some of the flesh of the fowl into small cubes and return these to the broth. (The rest of the bird may be served with a suitable sauce as a separate course.) Season the broth carefully and serve it with the prunes.
