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Cock-a-leekie Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Leek and beef work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 659 recipes. Both carry ethyl butyrate, which smells apple, fruity. The science ↓

Cock-a-leekie Soup

Ingredients

Directions

  1. Heat the beef dripping in a saucepan until hot.

  2. Add the sliced leeks, cover, and cook for 30 minutes, stirring occasionally.

  3. Clean the giblets by washing them in hot and then cold water.

  4. Cut open the gizzard, remove the stones, and chop all giblets into small pieces.

  5. Add the giblets to the saucepan with the leeks.

  6. Pour in the boiling water, add the peppercorns tied in muslin, and bacon rind if using.

  7. Simmer slowly for 3 hours, adding caramel if not brown enough.

  8. Remove the peppercorns and bacon rind, season to taste, and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Leek + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together659 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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