From: The Thorough Good Cook

Soups: 29. Leek Soup or Cock-a-Leekie

Wash and clean three or four dozen leeks; cut the white, and tender green part, in bits about an inch long, wash them again, and put them to drain in a colander or sieve. Have ready boiling four quarts of stock, made from beef, seasoned with pepper and salt; put in the leeks, and boil them gently for three hours, adding a fowl in time to allow it to be well boiled, and serve in the tureen.