Cock-A-Leekie
The following recipe has never been used at Svaty Sebesta's events
but sure sounds like one we would if leeks weren't so expensive.

According to Scottish tradition, this dish evolved from cockfighting.
The loser was tossed into the pot, with leeks for flavor, and spectators
all shared the soup.  Some say Cock-A-Leekie is just an adaptation of a
fourteenth-century English dish called Ma-Leachi, ma meaning fowl.

Ingredients for 8 servings:

      1 stewing chicken, cut up
      1 calf's foot or veal knuckle, cleaned and split
      2 quarts water
      1 carrot, sliced
        Bouquet garni of:  1/2 teaspoon marjoram, 1/4 teaspoon thyme,
                           1 bay leaf, 1/2 teaspoon chervil, 2 cloves,
                           4 sprigs parsley, and 4 peppercorns,
                             all tied in cheesecloth
      1 onion, finely chopped
    1/4 cup pearl barley
      5 leeks, finely chopped
      2 tablespoons butter
     12 prunes (optional)
        Salt and pepper
      8 slices toasted bread
      2 tablespoons chopped parsley

Simmer chicken and calf's foot in 2 quarts water, skimming surface.  Add
carrot, bouquet garni, and onion and simmer for 2 hours. Add barley and
simmer for 40 to 45 minutes. Saute leeks in the butter until soft but not
brown. Add leeks and prunes to soup, and season with salt and pepper
to taste.  Simmer for 15 minutes.  Discard bouquet garni. Take chicken
and calf's foot from soup and bone them.  Cut meat in bite-size pieces
and return to soup. Serve in a tureen, over toasted bread. Sprinkle with
parsley.





Image Svaty Main Page
Image Svaty A&S Page
Image Feast Recipes






Last Updated 18 April 1997 by Thomas macPaul the Younger