LEEKS, WELSH PORRIDGE
The leeks are stewed and cut in slices, and served in some of the liquor in which they are boiled, with toast cut in strips, something like onion porridge. Boil the leeks for five minutes, drain them off, and throw away the first water, and then stew them gently in some fresh water. In years back, in Wales, French plums were stewed with and added to the porridge.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
