Cock-a-Leekie

Preparation info

  • For

    8–10

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a traditional recipe from the eighteenth century. Almost all early recipes contain prunes, though one or two have raisins instead. There should be a very little but quite definite sweet element in the soup.

Ingredients

  • 1 old fowl
  • 2 lb. 1 k.) shin of beef

Method

Cut the beef into small pieces. Soak the leeks, wash them well and cut in thin slices, using as much of the green ends as possible. Put all except the prunes into a large pot with the fowl. Boil gently for 4 hours, then add the stoned prunes and boil for 1 hour longer. Take up the fowl and cut up the best parts in small pieces, return them to the soup; take up the beef and remove any stringy, f