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Cock-a-leekie Soup

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 set of Giblets 2 oz.
  2. Beef Dripping 3 quarts Water or Pot Boilings Salt and Peppercorns--4d.
  3. Wash and slice up the leeks into pieces about one inch long, put them into a saucepan with the butter or dripping made thoroughly hot;
  4. cover over and let them cook for half an hour, stirring occasionally.
  5. While they are cooking clean the giblets thoroughly, washing them first in hot and then in cold water.
  6. Cut open the gizzard, remove the stones, and cleanse well.
  7. Cut them all up into small pieces and put them into the saucepan with the leeks, pour over the boiling water or liquor, put in the peppercorns tied in a piece of muslin, and a piece of bacon rind if there is any in the larder.
  8. Let it simmer slowly for three hours;
  9. if not brown enough add a few drops of caramel, take out the peppercorns and bacon rind, season to taste, pour into a hot tureen and serve.