1. Cut off roots and part of the heads of two or three bunches of leeks, and wash very thoroughly.

2. Truss the fowl and place in a large pan with three or four of the leeks, blanched and chopped, and 4 pints good stock.

3. Bring to the boil and cook gently for around two hours or until the fowl is tender. Remove fowl from pan.

4. Remove grease with paper. Add remaining leeks, blanched and cut into one inch (2.54 cms) lengths - these should be split if old and strong. Add pepper to taste.

5. Simmer gently till leeks are tender (soup should be very thick of leeks).

6. Half an hour before serving, add a dozen or so prunes, unbroken. A little minced fowl may be added.

Some prefer to remove the prunes just before serving, but in our home, my father and I were always anxious to see who had the most prunes in their soup bowl.

If water is used in place of stock, add a clove, a blade of mace, parsley and six peppercorns tied in muslin, but take them out when you remove the fowl.