Welsh Leek Broth Or Soup
From Good cookery illustrated and recipes communicated by the Welsh hermit of the cell of St. Gover (1867).
A historical recipe
Good cookery illustrated and recipes communicated by the Welsh hermit of the cell of St. Gover, by Llanover, Augusta Hall, 1802-1896 author (1867).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Blanch five or six fine winter leeks by putting them for five minutes in boiling water, after cutting off part of the head, leaving some of the green leaves attached to the roots;
- having split each leek in half lengthways, and cutting one half in three or four pieces, then add them to a fowl trussed for boiling, with half a pint of water to the pound weight, in a double stewpan, adding a little celery chopped small, and herbs and salt to taste.
- Let the water boil slowly round in the outer vessel until the chicken is tender and nearly fit to eat, then put in two dozen French plums whole;
- draw the saucepan aside to keep hot, but not to overboil the fowl.
- In about half an hour the plums will be plump and fit to eat, before which time take out the fowl, cut it into neat pieces, removing the bones, and put the pieces into the tureen, pouring the leek broth or soup over them, the leeks being then partly in pulp.
- If too thick, some additional veal or chicken jelly can be added to it.
- The plums are eaten with the meat and vegetables.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board