Leeks with White Sauce

Ingredients

• some Leeks
• 1 table-spoonful of vinegar
• half the quantity of salt
• 1 table-spoonful of butter
• 1 table-spoonful of flour
• white sauce
• melted butter

Method

1. 1

   Trim and cut leeks into 6-inch pieces, tie in bundles, boil in water with vinegar and salt until tender.

2. 2

   Drain, place on toast, pour white sauce or melted butter over, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 276. The excerpt below is the record exactly as published.

1 table-spoonful of butter melted together with 1 saltspoonful of salt and 1 saltspoonful of pepper ; lay the Leeks on the toast, pour the melted butter over them, and serve hot. (2) Trim off the roots, outer leaves, and green ends from some Leeks, cut the stalks into pieces about 6in. in length, tie up in bundles, put them into a saucepan of boiling water with 1 table-spoonful of vinegar and half the quantity of salt, and boil until quite tender. Take out, drain, put them on pieces of toast on a dish, pour white sauce or melted butter over them, and serve. The Leeks should be quite young, and will require about forty-five minutes boiling. (3) Trim and wash the required quantity of Leeks; boil in water till nearly done, then take out, drain, and put them in a saucepan with a little brown or white sauce. Let them simmer till cook id, then turn them out on to a hot dish, and serve. Leeks au Gratin. — Trim off the fibrous roots, and cut o f the green stalks to within lin. of the white part of the Leeks. Put them into a basin of boiling water, and soak for ten minutes; then drain, put them into a saucepan of boiling water, with a lump of salt, and boil for three- quarters-of-an-hour. Put loz. of butter into an itlier sauce- pan with 2 table-spoonfuls of flour

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