Cock-A-Leekie

Truss a cock as for boiling, put it into a stew-pan with a piece of lean beef, about 4 lbs.; two dozen of leeks cut in pieces about an inch long, rejecting the coarser green part; a little pepper and salt, and five quarts of water. Cover the stew-pan up closely and allow its contents to stew slowly four hours; then place the cock in a tureen; remove the beef, and pour the soup and leeks over it, and serve.

Cock . . 1

Beef . . 4 lbs.

Leeks . . 2 doz.

Pepper . 1 spoonful.

Salt 1

Water . . 5 quarts.

To boil four hours.

Another Cock-A-Leekie

Put four lbs. of beef and an old fowl in a gallon of water, and when it boils throw in a good quantity of sliced leeks with plenty of the tender green part left on, a teaspoonful of ground pepper, and half a one of salt. Let all boil for four hours, then put in half a lb. of prunes, and let it boil an hour longer; take out the meat and fowl; cut off some of the best parts of the white meat from the breast of the fowl, and add it to the soup; the prunes should be left in. The leeks are improved by being soaked two hours in cold water before they are used. This is an excellent receipt.

Beef . . 4 lbs.

Fowl . . 1

Water . . 1 gallon.

Leeks . . 4 dozen.

Prunes . . ½ lb.

Pepper . . 1 spoonful.

Salt ½ „

To boil five hours.

Friar's Chicken, Lie Or Thick

Take a knuckle of veal, two carrots, two turnips, two or three onions, and a few sweet herbs; boil all these together to a good stock and strain it. Have ready a pair of chickens boiled tender and cut in pieces, a quart of cream and six yolks of eggs beaten together; add these to the broth and heat them up together, and send it to table. Some like a little minced parsley added just before serving.

Knuckle of veal 1

Turnips . . 2

Carrots . . 2

Onions . . 3

Sweet herbs . 4 sprigs.

These ingredients are removed

Cream . . 1 quart.

Yolks of eggs 6

Chickens . 2

Friar's Chicken, Clear

Take two or three chickens cut in quarters, as for a fricassee, and a small piece of lean beef; put them in four quarts of boiling water; when nearly done enough, which will be in about two hours, add some finely-minced parsley. Do not leave it on the fire more than ten minutes after this; the minute before serving stir in quickly two eggs previously well beaten together. Attention should be paid to skimming, and it is more delicate if the skins of the chickens are removed.

Chickens ... 3

Lean beef ... 2 lbs.

Water ... 4 quarts.

Minced parsley . . Quant. sufi.

Eggs ... 2

To be boiled 2¼ hours; seasoned to taste.

Knuckle Of Veal And Rice Soup

To a knuckle of veal well scalded add three quarts of veal stock, three ounces of rice, a blade of mace, and a sprig of thyme; when it has boiled two hours and a half put into it one onion and two heads of celery cut fine; let it boil half an hour longer; season with salt, take out the large bones, and serve. A fowl and rice may be done in the same way, but will not take so long.