Boiled Leeks

Ingredients

• Use young green leeks
• a tablespoonful of butter
• melted with a saltspoonful of salt
• and a quarter of a saltspoonful of pepper

Method

1. 1

   Wash leeks, trim, tie in bunches, and boil in salted water.

2. 2

   Drain and serve on toast with melted butter.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 234. The excerpt below is the record exactly as published.

and a quarter of a saltspoonful of pepper, dust them very lightly with a little cayenne-pepper, and stir them over the fire until they are tender; as soon as they are tender, serve them on toast, pouring over them the gravy they yield in cooking. SCALLOPED ONIONS. Peel two pounds of Spanish onions, or any large white variety ; put them over the fire in sufficient boiling water to SALADS AND VEGETABLES. 43.3 cover them, with a teaspoonful of salt, and boil them until tender. Meantime grate an equal quantity of bread-crumbs, and just moisten' them with cold milk. When the onions are tender, pull them apart with two forks, and put them into a buttered earthen baking-dish in layers with the moistened bread-crumbs ; season each layer Ughtly with salt and pep- per; let the top layer be of bread-crumbs; put a table- spoonful of butter over it in small pieces, and place the dish in a hot oven until the bread-crumbs are brown ; then serve it hot at once. BOILED LEEKS. Use young green leeks or the new green onions which are marketed in the spring ; carefully wash them in salted cold v;ater, trim away the roots and the broken or wilted tops, tie them again in small bunches^ and put them over the fire in salted boiling water ; boil small onions ten minutes, leeks twenty minutes, and then drain them. Have ready a slice cf dry toast for each bunch, and a tablespoonful of butter melted with a saltspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.