LEEKS, STEWED
Leeks must be trimmed down to where the green part meets the white on the one side, and the root, where the strings are, cut off on the other. They should be thrown into boiling water, boiled till they are tender, and then thoroughly drained. The water in which leeks have been boiled is somewhat rank and bitter, and, as the leeks are like tubes, in order to drain them perfectly you must turn them upside down. They can be served on toast, and covered with some kind of white sauce, either ordinary white sauce, sauce Allemande, or Dutch sauce.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
