1 british measurements
5 fl single malt scotch whiskey
4 pt water
1 tbsp dried tarragon
1 tsp brown sugar
1 boiling chicken, 3lb,
1 . giblets removed
3 rashers streaky bacon
1 . chopped
1 lb shin of beef
2 lb leeks, sliced
1 large onion, chopped
1 salt & pepper to taste
8 prunes, pre-soaked
Directions
Mix the whiskey with the water, tarragon and sugar. Place the chicken,
bacon and beef into a large bowl and pour the whiskey marinade over.
Leave to marinate overnight. Next day, transfer mixture to a large
soup pot. Add the leeks (reserving one) and the onion, and season to
taste. Bring slowly to a boil, cover, and then simmer for 2 hours, or
until the bird is tender. Skim off excess fat from the liquid. Remove
the chicken from the pot, skin, remove bones and cut meat into pieces
before returning to the pot (cut up the shin of beef, if necessary).
Add the prunes and remaining sliced leek and simmer gently for 10-15
minutes.
"Scotch Whiskey Recipes"
: by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN =
0-7117-0553-4
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair
From: Paul Macgregor Date: 06-15-96
Servings: 8 servings
Auld Reekie Cock-A-Leekie Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Recipes as a concept can be found way back into history, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these old cookbooks were just basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Continuing our culinary historical journey, there were a couple of interesting recipe books which date from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the spicy food that appears on menues today, but rather recipes for the types of meals cooked for the nobility of the period. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new herbs and spices led to an outbreak in books on cooking, some of which still exist in private collections. Over the succeeding few centuries, the rich and powerful families of Europe competed with each other to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes were highly sought after. Even so, it was during the 1800s the formal cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes to help cooks of their time. The TV revolution brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Auld Reekie Cock A Leekie recipe.
