Wash and clean three or four dozen leeks ; cut the white
and tender green part in bits about an inch long, wash
them again, and put them to drain in a colander or sieve.
Have ready boiling four quarts of stock, made from beef,
seasoned with pepper and salt ; put in the leeks, and boil
them gently for three hours, adding a fowl in time to
allow it to be well boiled, and serve in the tureen.
 

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