Braised Leeks
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 50. The excerpt below is the record exactly as published.
Braised Leeks. Take the white part of a bunch of young leeks, and pull off the outside leaves. Wash and drain well. Put them in a stew- or braise-pan with a pint of good stock, i oz. of butter, two small braised onions stuck with 2 cloves, and a bouquet-garni
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