Cock-A-Leekie

This famous Scottish soup sometimes appears on menus as cockie-leekie.

2 bunches leeks

1 3 1/2 lbs chicken

Salt and pepper

1/2 teaspoon nutmeg

1 3/4 pints veal stock or water

1 dozen prunes

Wash leeks and cut off green tops.

Slice white parts in 1/2 inch pieces.

Place half the sliced leeks in a large saucepan with closely-fitting lid.

Cut chicken into serving pieces and place on top of leeks.

Add remaining leeks and seasonings. Cover with stock.

Bring to rolling boiling and skim top.

Cover well and simmer until chicken is tender, about 1 1/2 hours.

Add prunes 30 minutes before end of cooking.

Remove meat from bones and place in soup bowls.

Pour soup over chicken.

Serves 6 to 8.