_Ingredients._—A capon or large fowl (sometimes an old cock, from which
the recipe takes its name, is used), which should be trussed as for
boiling, 2 or 3 bunches of fine leeks, 5 quarts of stock (_see_ STOCK),
pepper and salt to taste. _Mode._—Well wash the leeks (and, if old,
scald them in boiling water for a few minutes), taking off the roots
and part of the heads, and cut them into lengths of about an inch. Put
the fowl into the stock, with, at first, one half of the leeks, and
allow it to simmer gently. In half an hour add the remaining leeks,
and then it may simmer for 3 or 4 hours longer. It should be carefully
skimmed, and can be seasoned to taste. In serving, take out the fowl
and carve it neatly, placing the pieces in a tureen, and pouring over
them the soup, which should be very thick of leeks (a _purée_ of leeks,
the French would call it). _Time._—4 hours. _Average cost_, 1_s._
6_d._ per quart; or with stock, 1_s._ _Sufficient_ for 10 persons.
_Seasonable_ in winter.
_Note._—Without the fowl, the above, which would then be merely called
leek soup, is very good, and also economical. Cock-a-leekie was largely
consumed at the Burns Centenary Festival at the Crystal Palace,
Sydenham, in 1859.
COCOA, to Make.
_Ingredients._—Allow 2 teaspoonfuls of the prepared cocoa to 1
breakfast-cup; boiling milk and boiling water. _Mode._—Put the cocoa
into a breakfast-cup, pour over it sufficient cold milk to make it
into a smooth paste; then add equal quantities of boiling milk and
boiling water, and stir all well together. Care must be taken not to
allow the milk to get burnt, as it will entirely spoil the flavour of
the preparation. The above directions are usually given for making
the prepared cocoa. The rock cocoa, or that bought in a solid piece,
should be scraped, and made in the same manner, taking care to rub down
all the lumps before the boiling liquid is added. _Sufficient._—2
teaspoonfuls of prepared cocoa for 1 breakfast-cup, or ¼ oz. of the
rock cocoa for the same quantity.