INGREDIENTS

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.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 291.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g