Boiled Leeks from Modern Cookery for Private Families by Eliza Acton
Trim off the coarser leaves from some young leeks, cut them into equal lengths, tie them into small bunches, and boil them in plenty of water which has been previously salted and skimmed; serve the...
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Cooking tools:
- Chef's knife
- Cutting board
- Butcher's twine
- Pot
- Stove
Ingredients
- butter
- coarser leaves
- leeks
- plenty
- water
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