| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Antony’s, Scotland |
1 |
servings |
INGREDIENTS
| 1 |
|
Plump cock or fowl |
| 4 |
pt |
Stock; (beef or veal) or |
|
|
; water |
|
|
Salt |
| 4 |
md |
Leeks |
|
|
Jamaica pepper |
| 12 |
|
Prunes; (optional) |
INSTRUCTIONS
Truss the fowl, and place in a large pot with the stock and 1tsp salt.
Bring to the boil and cook gently for 2 hours, or until the fowl is
tender, when it should be removed. Clear all the grease off with
paper.
Add the leeks, washed, blanched (if old and strong), and cut into inch
lengths, with more salt if required. Add Jamaica pepper to taste and
simmer very gently until the leeks are tender.
Half an hour before serving, the prunes (if desired) should be added
whole. A little minced fowl may be added to the soup.
If water is used in place of stock, add a clove, a blade of mace, a
sprig of parsley, and six peppercorns tied in muslin, and remove
along with the fowl.
Some cooks add 2tbsp of rice. Serve piping hot with warm bread.
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