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Penny Dreadful: From True Crime to FictionThe Madding Crowd: 18th Century LondonBloodletting: Barber Surgeons and Early MedicineThe Play's the Thing: From Melodrama to Musical

Recipes
Black Pudding or Blood Sausage
Bubble and Squeak
Chatwetty's Traditional Meat Pie
Cock-A-Leekie Stew
Haggis
Howtowdie
Love in Disguise
Poor Knights
Spotted Dick
Steak and Kidney Pie
Syllabub
Toad-in-the-Hole
Sweeney Todd, The Demon Barber of Fleet Street in Concert
Cock-A-Leekie Stew
According to tradition, this dish evolved from cockfighting. The loser was tossed into the pot with leeks for flavor, and spectators all shared the stew.
Serves 6.
3 pounds frying chicken, cut into 8 pieces
1 pound beef shanks, cut into 1-inch pieces
6 cups chicken stock
3 slices thick cut bacon
1 tablespoon dried leaf thyme
1 whole bay leaf
1 cup pearl barley
1 cup chopped leek (white only)
Salt and pepper to taste
2 tablespoon chopped parsley
1. Put the chicken, beef, stock, bacon, thyme and bay leaf in a large, heavy pot and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
2. Meanwhile, boil barley in 1 cup water for 10 minutes. Drain and set aside.
3. Remove chicken from pot. When cool enough to handle, debone and set aside.
4. Add leeks and barley to pot and simmer 15 minutes.
5. Remove beef shanks and debone. Chop meat coarsely and return to pot, along with the chicken.
6. Simmer, covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.

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Home  -  I. Penny Dreadful  -  II. The Madding Crowd  -  III. Bloodletting
IV. The Play's the Thing  -  Recipes


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