Ingredients
1 from prodigy cookbook
3 lb chicken, boneless
4 cup water
1 carrots, sliced
1 celery stalk, sliced
1/2 cup barley
2 tsp chicken bouillon,dry
2 tsp salt
1/4 tsp pepper
1 bay leaf
1 1/2 cup leek, sliced w/tops
CATEGORY 2, TOPIC 3 MESSAGE
CATEGORY 2, TOPIC 3 MESSAGE
Directions
HEAT ALL INGREDIENTS EXCEPT LEEKS TO BOILING. REDUCE HEAT, COVER, AND
SIMMER 30 MIN. ADD LEEKS AND HEAT TO BOILING. REDUCE HEAT, COVER, AND
SIMMER 10-15 MIN.
Note: I use MUCH less chicken than this. Makes a thick soup, almost
like a stew. 02, 1993 D.WEISSGERBE [RICK W] at 07:09 EDT
Hello to you too Sylvia!
Not new ... just not a frequent poster
moving my data base over to Meal-Master (Compu-Chef just got too
unstable when the count went over 6000) and cleaning things up. 02,
1993 COOKIE-LADY [Cookie] at 14:58 EDT
-Begin Recipe Export-
Servings: 1 servings
Cock-A-Leekie Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We can read the history of written recipes far back into history, in truth as far as the early Egyptians, and possibly even further. Interesting though that is, sadly, these old recipes were just very simple pictorial instructions for food preparation.
In fact, the most ancient recipe found, according to experts are some stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts describing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius tells us how the Roman chefs were skilled in the use of many herbs, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. As we move on, we find a couple of interesting recipe books which were published in the 14th Century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these have no connection with the indian curry that we all know today, but instead descriptions of the types of meals eaten by the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the East, such as coriander, parsley, and rosemary. These new herbs and spices caused an explosion in books on cooking, most of which are kept safe in academic collections. During the next few centuries, the families of Europe competed with each other to lay on the most extravagent banquests, and as a result cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing recipes common in their social group. By the advent of the 20th century, cookbooks were in high demand, as a result of increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Cock A Leekie Soup recipe.
