Traditional Recipe

3lb boiling chicken (giblets removed)
3 slices of streaky bacon
1lb shin of beef
2 lb leeks
1 large onion
5 fluid ounces Scotch whisky
4 pints water
1 level tablespoon dried tarragon
Salt and pepper
8 pre-soaked prunes (optional but traditional!)

ix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken etc in a large soup pot. Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for two hors, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped leek and simmer for 10 to 15 minutes .
Recipe taken from Rampant Scotland

Modern Take

Steak Auld Reekie

4 - 8oz (250g) fillets of Aberdeen Angus steak. If not available, use the best you can!
4 tablespoons Scotch whisky
13 fluid ounces (350g) double cream
4 oz (125g or one stick) grated smoked cheese 1 oz (25g ) butter
Salt and pepper to taste

Pan fry the steaks according to preference (rare, medium, well done, cremated etc) and keep warm. Pour whisky into a pan and flambé (take care when setting light to the whisky). Add cream and grated cheese and bring slowly to a simmering point. Continue to gently simmer, stirring from time to time, until the sauce has been reduced by half. Season with salt and pepper and mix in the butter for extra flavour. Pour sauce over the steaks and serve with a selection of fresh vegetables
Recipe from The Crypt


	Auld Reekie - Cock-A-Leekie

			Traditional Recipe 3lb boiling chicken (giblets removed) 3 slices of streaky bacon 1lb shin of beef 2 lb leeks 1 large onion 5 fluid ounces Scotch whisky 4 pints water 1 level tablespoon dried tarragon Salt and pepper 8 pre-soaked prunes (optional but traditional!) ix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken etc in a large soup pot. Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for two hors, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped leek and simmer for 10 to 15 minutes . Recipe taken from Rampant Scotland Modern Take Steak Auld Reekie 4 - 8oz (250g) fillets of Aberdeen Angus steak. If not available, use the best you can! 4 tablespoons Scotch whisky 13 fluid ounces (350g) double cream 4 oz (125g or one stick) grated smoked cheese 1 oz (25g ) butter Salt and pepper to taste Pan fry the steaks according to preference (rare, medium, well done, cremated etc) and keep warm. Pour whisky into a pan and flambé (take care when setting light to the whisky). Add cream and grated cheese and bring slowly to a simmering point. Continue to gently simmer, stirring from time to time, until the sauce has been reduced by half. Season with salt and pepper and mix in the butter for extra flavour. Pour sauce over the steaks and serve with a selection of fresh vegetables Recipe from The Crypt

What is it? Auld reekie is another name for Cock-a-leekie soup which comes from the name for Edinburgh when it was covered in smoke and stench from coal burning. It's another traditional Burns night meal option and was also mentioned by Sir Walter Scott in the book St. Ronan's Well. It has been in Scotch cookbooks for centuries, having been mentioned in 1598 by Fynes Morrison as being served at a knights house. Auld Reekie is still a favorite and appears on many restaurant menus. It is also very commonly found on the canned soup aisle of the supermarkets.

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