Cassell's dictionary of cookery

Prepare and fry the leeks as in the recipe for Leek Soup (which see). Season them with a tea-spoonful of pepper and half a tea-spoonful of salt, and pour over them three pints of boiling water. Let them simmer for half an hour. Then put with them four large mealy potatoes, peeled and cut into slices. Boil until the potatoes are sufficiently soft to crush easily. Stir all well together, and serve with dice of fried bread. Leeks, Boiling of. — Leeks are generally used in soups, &c. If served alone, take them when very young, trim off the root, the outer leaves, and the green ends, and cut the stalks into six-inch lengths. Tie them in bundles, put them into boiling water, with a dessertspoonful of salt and a table-spoonful of vinegar, and let them boil until quite tender. Drain them, and serve like asparagus, on hot toast, pouring white sauce or melted butter over them. Time to boil, three-quarters of an hour. Probable cost, 4d. per bundle. Sufficient for five or six persons. Leeks, Flammish. — Put half a pound of fresh butter into a pound of flour ; add half a tea-spoonful of salt, the yolks of two eggs, and three-quarters of a pint of water. Stir thoroughly. Divide this pastiy into four parts, and roll these out into rounds about six inches in diameter. Have ready a dozen leeks, prepared as follows : — Wash them in two or three waters, trim off the root and the outer leaves, strew a table -spoonful of salt, a tea-spoonful of pepper, and half a grated nutmeg over them, and pour over them half a pint of cream. Let them soak for half an hour. Put the rounds of pastry on a baking-dish ; fill each one with the leeks, draw up the sides to the centre, fasten them securely together, and bake in a good oven. Time to bake, half an iiour. Probable cost, 2s. 3d, Sufficient for half a dozen persons. LEE LEM Leeks, Flammish (another way). — Wash, blanch, and cut into pieces of half an inch, a dozen middle-sized leeks. Put half a pint of cream into a bowl, and stir in the leeks, with a seasoning of nutmeg, pepper, and salt. Have ready one pound of short paste, which divide into four equal parts. Roll out each part in a circular form, and about the size of a pudding-plate ; cover the centre with the leek mixture. Gather up the sides of the paste, so that each shall appear like a puckered purse; and fasten with a small round piece of paste wetted, and gently fixed on the centre. Time, half an hour to bake. Probable cost, 2s. Leeks, Gingerbread of {see Gingerbread Leek). Leeks, Porridge of, Welsh {see Welsh Leek Porridge).