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.