Chicken Leek And Mutton Soup

Ingredients

• 1 scrag of mutton or shank of veal
• 3 quarts water or meat boiling liquor
• 1 good-sized fowl
• 2-3 leeks, cut into 1-inch pieces
• Salt and pepper to taste

Method

1. 1 Combine the mutton or veal, water (or meat liquor), and fowl in a large pot. Add the first batch of leeks, salt, and pepper.
2. 2 Bring to a boil, then reduce heat and simmer slowly for 1 hour.
3. 3 Add the remaining leeks to the pot and continue simmering for another 45 minutes until the meat is tender and flavors are blended.