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. Compliments of the Food Ways Guild in the Historic Village at Allaire
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Breads
Desserts & Comforts
Fish
Fowl
Meats
Puddings
Salads
Side Dishes
DANIEL WEBSTER'S RECIPE FOR BOILED NEW POTATOES ROAST CHEESE TO BE CARRIED UP AFTER DINNER TO RAGOUT FRENCH BEANS MRS. BRADLEY'S WAY Soups and Stews
Vegetables
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The Homes
Retail Shops
The Trade Shops
The Buildings
Meet the People
Trades and Crafts
Village Life
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Content
HISTORIC BUILDING HOURS:
January, February & March
Memorial Day thru Labor Day
May and Labor Day
thru
Mid-December
GENERAL STORE GIFT SHOP HOURS:
January & February
May 1st to Labor Day
Labor Day to October 31
March, April & November thru Mid-December
BAKERY HOURS:
January & February
DISCOUNTS
FEES
Historic Buildings
ALLAIRE STATE PARK
Memorial Day
through
Labor Day
You Are Visitor
Purchase Event Tickets On Line
COCK-A-LEEKIE SOUP
