Part 13 (2/2)

_Seasonable_ all the year, but more suitable in winter.

_Sufficient_ for 10 persons.

LEEK SOUP.

I.

133. INGREDIENTS.--A sheep's head, 3 quarts of water, 12 leeks cut small, pepper and salt to taste, oatmeal to thicken.

_Mode_.--Prepare the head, either by skinning or cleaning the skin very nicely; split it in two; take out the brains, and put it into boiling water; add the leeks and seasoning, and simmer very gently for 4 hours.

Mix smoothly, with cold water, as much oatmeal as will make the soup tolerably thick; pour it into the soup; continue stirring till the whole is blended and well done, and serve.

_Time_.--4-1/2 hours. _Average cost_, 4d. per quart.

_Seasonable_ in winter.

_Sufficient_ for 10 persons.

II.

COMMONLY CALLED c.o.c.k-A-LEEKIE.

134. INGREDIENTS.--A capon or large fowl (sometimes an old c.o.c.k, from which the recipe takes its name, is used), which should be trussed as for boiling; 2 or 3 bunches of fine leeks, 5 quarts of stock No. 105, pepper and salt to taste.

_Mode_.--Well wash the leeks (and, if old, scald them in boiling water for a few minutes), taking off the roots and part of the heads, and cut them into lengths of about an inch. Put the fowl into the stock, with, at first, one half of the leeks, and allow it to simmer gently. In half an hour add the remaining leeks, and then it may simmer for 3 or 4 hours longer. It should be carefully skimmed, and can be seasoned to taste. In serving, take out the fowl, and carve it neatly, placing the pieces in a tureen, and pouring over them the soup, which should be very thick of leeks (a _puree_ of leeks the French would call it).

_Time_.--4 hours. _Average cost_, 1s. 6d. per quart; or, with stock No.

106, 1s.

_Seasonable_ in winter.

_Sufficient_ for 10 persons.

_Note_.--Without the fowl, the above, which would then be merely called leek soup, is very good, and also economical. c.o.c.k-a-leekie was largely consumed at the Burns Centenary Festival at the Crystal Palace, Sydenham, in 1859.

[Ill.u.s.tration: LEEKS.]

THE LEEK.--As in the case of the cuc.u.mber, this vegetable was bewailed by the Israelites in their journey through the desert.

It is one of the alliaceous tribe, which consists of the onion, garlic, chive, shallot, and leek. These, as articles of food, are perhaps more widely diffused over the face of the earth than any other _genus_ of edible plants. It is the national badge of the Welsh, and tradition ascribes to St. David its introduction to that part of Britain. The origin of the wearing of the leek on St. David's day, among that people, is thus given in ”BEETON'S DICTIONARY of UNIVERSAL INFORMATION:”--”It probably originated from the custom of _Cymhortha_, or the friendly aid, practised among farmers. In some districts of South Wales, all the neighbours of a small farmer were wont to appoint a day when they attended to plough his land, and the like; and, at such time, it was the custom for each to bring his portion of leeks with him for making the broth or soup.” (_See_ ST. DAVID.) Others derive the origin of the custom from the battle of Cressy. The plant, when grown in Wales and Scotland, is sharper than it is in England, and its flavour is preferred by many to that of the onion in broth. It is very wholesome, and, to prevent its tainting the breath, should be well boiled.

MACARONI SOUP.

135. INGREDIENTS.--3 oz. of macaroni, a piece of b.u.t.ter the size of a walnut, salt to taste, 2 quarts of clear stock No. 105.

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