Leeks - To Boil

Ingredients

• 6 Leeks
• £ oz. Butter
• J oz. Flour
• £ tea-spoonful of Sugar
• Salt

Method

1. 1

   Select leeks about the thickness of a finger, and cut them all about the same length, leaving scarcely any of the green part on, and wash them very carefully and trim them neatly.

2. 2

   Tie them in a bundle and put into a small stew-pan, with boiling water and a little salt, to parboil for five minutes, when they should be drained and afterwards put into a clean saucepan, with enough milk to cover, and the sugar.

3. 3

   Let them stew in this till tender, about twenty minutes or more, according to age, and dish them on toast.

4. 4

   Thicken the milk with half an ounce of butter and half an ounce of flour kneaded together, which season to taste, and, after allowing it to boil, pour over the leeks.

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 26. The excerpt below is the record exactly as published.

£ oz. Butter. Vinegar. Wash and boil the parsnips as described above ; when sufficiently boiled, scrape clean, and mash up thoroughly with a fork. Put them into a small sauce-pan, with the butter, pepper, salt, and a few drops of vinegar; stir over the fire till they are quite hot. Dish in a pile, and serve hot. A table-spoonful of tomato improves the parsnips, and may be used instead of vinegar. Pepper and Salt, f pint Milk. 1 slice Toast. LEEK S-T O BOIL. 6 Leeks. ^ oz. Butter. J oz. Flour. £ tea-spoonful of Sugar. Select leeks about the thickness of a finger, and cut them all about the same length, leaving scarcely any of the green part on, and wash them very carefully and trim them neatly. Tie them in a bundle and put into a small stew-pan, with boiling water and a little salt

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