1 whole chicken, cut into parts
1 doz. leeks (about 6 lbs, 3 kg)
1 lb shin of beef (use 1 lb (900 g) beef stew meat)
3 quarts water (3 L)
1 doz. prunes
Salt and pepper
Instructions:
After removing the marrow from the bone (you may omit this step if using
stew meat), put the beef on to boil in the water. Let it boil for 1 hour;
then take 2 of the leeks, cut them up rather finely (make sure they are
thoroughly rinsed first), and add them, using only the white of the leeks,
and rejecting the green tails. Also add the fowl trussed (skip the trussing
if using chicken parts) for boiling.
Let this boil for 1 hour longer; then cut up the remainder of the dozen
leeks into nice pieces, about 1 inch (2.5 cm) long; cut the leeks right
down the middle, and then across in inch pieces. See that they are
thoroughly washed. Add those and the prunes, and boil for another hour.
The fowl may be taken out when ready, and probably it will take 11/2
hours to boil (ours should be done in 1 hour). Add the salt and pepper to
taste, and serve the soup.
The fowl is sometimes cut up and served along with the soup in the
tureen (recommended), or it may be served separately. Serves 10 to 12.
