Cock a Leekie Soup Recipe

Soup with Chicken and Leeks

Soup with Chicken and Leeks

Throughout the Dark Birthright Saga, I mention Cock a Leekie Soup. Here is a recipe:

Cock a Leekie Soup is a Scottish peasant-style dish with many regional variations – some of which go back as far as the 16th century.  This easy recipe from the late Ronnie Clydesdale of the Ubiquitous Chip in Glasgow is a winner.

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

•1 x 2lb 12oz/ 1.25k fresh, whole chicken
•12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
•4 oz/ 100g long grain rice, washed
•3 – 4 medium sized carrots, peeled and grated
•Salt and crushed black pepper


Serves 4
•Put the chicken in a pot with enough water to more than cover. Add ½ of the leeks
•Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone Remove the chicken and reserve.
•Strain the stock into a fresh pot, add the rice and cook in a covered pot for 10 minutes Add the grated carrots and the remainder of the chopped leeks and continue cooking for 20 minutes.
•Taste for intensity of flavor and, if desired, reduce further to increase the taste. Season with salt and pepper.
•Chop a little of the reserved chicken and add to the finished soup.







Old recipes for baked meat pies

Meat Pies

Meat Pies


Bakemete is a Middle-English word meaning pie – literally a ‘baked meat’. One pictured is a re-creation of one served during the third course of Henry VI’s coronation in 1429. It is described as “a bake mete lyke a shylde, quarteryd red and whyte, set with losynges gylt, and floures of borage”. The red colour in this re-creation was achieved with powdered red sanders wood…
Read more:

(from HistoricFood.Com)



Jeanne Treat is the author of the Dark Birthright trilogy, a saga set in 17th century Scotland, England, and the Colonies.   Meat pies are mentioned in her books.

Read about the Dark Birthright Saga at this link: