Boiled Leeks
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- young leeks
- plenty of water
- toast
- melted butter
Instructions
- Trim off the coarser leaves from the young leeks and cut them into equal lengths.
- Tie them into small bunches.
- Bring plenty of salted water to a boil and skim the surface.
- Add the leek bunches and boil for 20 to 25 minutes until tender.
- Arrange the leeks on toast and serve with melted butter.