Cockie Leekie
1 fowl
2 lbs. shin of beef or knuckle of veal
2 quarts of water
12 leeks
Skin the fowl and cut it into joints. Put it in a stew-pan with the meat (which should not be cut up) and cover with the water. Bring to a boil. Let it simmer for two hours. Skim. Cut off the coarser part of the leeks, and cut the best parts into pieces about an inch long. (The leeks are improved by being soaked in water for two hours before using.) Add to the soup. Simmer for half-an-hour. Take out the meat and fowl. Cut the breast of the fowl into small pieces and return to the soup. Season.
A tea-cupful of boiled rice can be added if wished.