Recipes - COCK-A-LEEKIE SOUP

"Where History Was Forged"

HISTORIC BUILDING HOURS:

January, February & March
Closed except for Historic Events and Re-enactments

Memorial Day thru Labor Day
Wednesday thru Sunday 10:00 a.m. – 4:00 p.m.

May and Labor Day thru Mid-December
Every weekend 10:00 a.m. – 4:00 p.m.

GENERAL STORE GIFT SHOP HOURS:

January & February
Closed except for Historic Events and Re-enactments

May 1st to Labor Day
Wednesday – Friday 10 a.m. – 4 p.m.
Weekends 10 a.m. – 4:30 p.m.

Labor Day to October 31
Wednesday 10 a.m. – 4 p.m.
Weekends 10 a.m. – 4:30 p.m.

March, April & November thru Mid-December
Wednesday 10 a.m. – 4 p.m.
Weekends 10 a.m. – 4 p.m.

*Call for additional weekday openings in April, Sept., Oct., & Nov.

BAKERY HOURS:

January & February
Closed except for Historic Events and Re-enactments

March, April, May and Labor Day thru Mid-December
Weekends 10 a.m. – 4 p.m.

Memorial Day thru Labor Day
Wednesday through Sunday 10 a.m. – 4 p.m

DISCOUNTS

With membership card – 10% off at General Store EXCEPT food.
Free member admission to Historic Buildings on weekends when a fee is charged.

FEES

Historic Buildings

May thru end of November, Saturday and Sunday only. Admission charge of $3.00 per adult, $2.00 per child 6-12 years of age, 5 years and under – no charge. Special discounts apply to seniors and disabled visitors with appropriate New Jersey State Park passes.All Allaire Village, Inc. members will be admitted to the Historic Village free of charge. Admission is free to all events except as noted.

ALLAIRE STATE PARK

Memorial Day through Labor Day - $5.00 per car

You Are Visitor

COCK-A-LEEKIE SOUP

19th Century Receipts

1 31/2 LB. FRYING CHICKEN CUT INTO 8 SERVING PIECES

1 LB. BEEF SHANKS, SAWED INTO 1' CUBES

6 CUPS CHICKEN STOCK

3 SLICES THICK - CUT BACON DICED

1 TBLSP DRIED THYME

1 BAY LEAF

¾ CUP PEARL BARLEY

1 ½ CUPS RINSED AND CHOPPED LEEKS (WHITE PART)

SALT AND PEPPER TO TASTE

GARNISH: 2 TBLSPS. CHOPPED PARSLEY

HEAT AN 8 QT STOVE-TOP CASSEROLE AND BRING ALL INGREDIENTS EXCEPT THE BARLEY, LEEKS, SALT, PEPPER AND PARSLEY TO A BOIL.

COVER AND SIMMER 30 MINUTES.

IN THE MEANTIME, BOIL THE BARLEY IN 1 ½ CUPS WATER FOR 10 MINUTES. DRAIN AND SET ASIDE.

REMOVE THE CHICKEN FROM THE POT, COOL AND DE-BONE. SET THE CHICKEN ASIDE. ADD THE LEEKS TO THE POT ALONG WITH THE DRAINED BARLEY. SIMMER FOR 15 MINUTES. REMOVE THE BEEF SHANKS AND DE-BONE. CHOP THE MEAT COARSELY AND ADD THE BEEF AND CHICKEN TO THE POT RESTORE THE HEAT AND SIMMER, COVERED, FOR 5 MINUTES.

ADD SALT AND PEPPER TO TASTE. GARNISH WITH PARSLEY AND SERVE.

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Compliments of the Food Ways Guild in the Historic Village at Allaire