New Cock-a-Leekie

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Ma chère Amie,—With all due respect to Scotch cookery, I will always give the preference, in the way of soup, to their cock-a-leekie, even before their inimitable hodge-podge. Having a very old friend, from the neighbourhood of Dundee, who used to praise my cock-a-leekie, when on a visit to St. John’s Wood, I thought I would give him the same treat here, and on looking over my frugal store and garden of Camellia Cottage, I found I had all that was required, barring the bird; but, with a little perseverance and ingenuity, I succeeded in producing a very nice soup, although it wanted the principal ingredient, so that it deceived not only my husband, but my friend from the other side of the Tweed. Here is the receipt: