Leeks for Garnish. — (1) Wash the Leeks and trim them, cut-
ting off the green close to the white. Put them into salted
water, and parboil. Drain, dry in a cloth, and cut them
up rather small ; put them into a saucepan with a piece
of butter rolled in flour, a little pepper and salt, just
enough stock to moisten, and stew gently till done ; then
mix in a little cream or the yolk of an egg beaten up with
a little milk.
(2) Trim off the tops and most of the green part of the
Leeks ; wash in plenty of water, put them in a saucepan
with a lump of salt and water to cover, and partially boil.
Drain the Leeks, dry well on a cloth, and cut them into
small pieces. Put 2oz. of butter in a stewpan with 1 table-
spoonful of flour, and stir over the fire until well mixed,
but not browned. Stir in slowly a small quantity of stock,
and when it boils put in the Leeks, season to taste with
salt and pepper, and let them simmer gently until quite
tender. Peat, up the yolks of two eggs in 2 table-spoonfuls
of milk, stir them in with the Leeks, then move them o f
the fire, and serve.
Leek Salad. — Cut the white part of some young Leeks into
small, equal-sized pieces. Scald a large tomato, pare off
the skin, leave till cold, then cut it into slices. Wash a
lettuce, break off the leaves, and arrange them in a fancy
Fio. 1052. Leek Salad.
dish ; then put in the sliced tomato, and next the Leeks.
Mix together some oil and vinegar, using more of the former,
sprinkle in some salt and pepper, and pour it over the
salad. Sprinkle over all a few tarragon-leaves, garnish
round with small tomatoes, and serve. Sec Fig. 1052.
Leek Soup. — (1) Mix 2 table-spoonfuls of fine oatmeal with a
little cold water; put it in a saucepan, stir in about Iqt.
of boiling mutton hr itli, adding it gradually, then put in
as many Leeks as are required, and boil until tender and
the liquor of the consistency of cream. Remove the pan
from the fire, stir in the yolks of two eggs beaten up in a
little of the hrjth, turn the whole into a tureen, and serve.
(2) Carefully wash three dozen Leeks, drain thoroughly,
cut them into pieces 1 Ain. long, put them in a saucepan
with 4qts. of beef stock, flavour according to taste, and let
it boil gently. In an hour’s time put in a small fowl, and
let it continue boiling for two hours. When ready to serve
take out the fowl; pour the soup into a tureen, put some
sippets of toast✪ Leek Soup on a plate, and serve them with the
soup.
(3) For this only the very fresh green parts of the Leeks
must he used. Put the required quantity into a bowl of
cold water, and let them soak so as to he quite crisp.
Cut them up into lengths from lin. to 2in. long, put them
into a saucepan with as much rich stock as will be
wanted for table, season to taste with salt and pepper,
and boil until quite soft and tender. Turn out into a
bowl, and serve. The soup to be of proper consistency
should he quite thick with the bulk of the Leeks usei,
and not have only a few pieces floating in it.
Page 277 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Leeks for Garnish. — (1) Wash the Leeks and trim them, cutting off the green close to the white. Put them into salted water, and parboil. Drain, dry in a cloth, and cut them up rather small ; put them into a saucepan with a piece of butter rolled in flour, a little pepper and salt, just enough stock to moisten, and stew gently till done ; then mix in a little cream or the yolk of an egg beaten up with a little milk.
(2) Trim off the tops and most of the green part of the Leeks ; wash in plenty of water, put them in a saucepan with a lump of salt and water to cover, and partially boil. Drain the Leeks, dry well on a cloth, and cut them into small pieces. Put 2oz. of butter in a stewpan with 1 tablespoonful of flour, and stir over the fire until well mixed, but not browned. Stir in slowly a small quantity of stock, and when it boils put in the Leeks, season to taste with salt and pepper, and let them simmer gently until quite tender. Beat up the yolks of two eggs in 2 table-spoonfuls of milk, stir them in with the Leeks, then move them o f the fire, and serve.
Leek Salad. — Cut the white part of some young Leeks into small, equal-sized pieces. Scald a large tomato, pare off the skin, leave till cold, then cut it into slices. Wash a lettuce, break off the leaves, and arrange them in a fancy
Fio. 1052. Leek Salad.
dish ; then put in the sliced tomato, and next the Leeks. Mix together some oil and vinegar, using more of the former, sprinkle in some salt and pepper, and pour it over the salad. Sprinkle over all a few tarragon-leaves, garnish round with small tomatoes, and serve. See Fig. 1052.
Leek Soup. — (1) Mix 2 table-spoonfuls of fine oatmeal with a little cold water; put it in a saucepan, stir in about Iqt. of boiling mutton hr itli, adding it gradually, then put in as many Leeks as are required, and boil until tender and the liquor of the consistency of cream. Remove the pan from the fire, stir in the yolks of two eggs beaten up in a little of the broth, turn the whole into a tureen, and serve.
(2) Carefully wash three dozen Leeks, drain thoroughly, cut them into pieces 1 Ain. long, put them in a saucepan with 4qts. of beef stock, flavour according to taste, and let it boil gently. In an hour’s time put in a small fowl, and let it continue boiling for two hours. When ready to serve take out the fowl; pour the soup into a tureen, put some sippets of toast on a plate, and serve them with the soup.
(3) For this only the very fresh green parts of the Leeks must he used. Put the required quantity into a bowl of cold water, and let them soak so as to he quite crisp. Cut them up into lengths from lin. to 2in. long, put them into a saucepan with as much rich stock as will be wanted for table, season to taste with salt and pepper, and boil until quite soft and tender. Turn out into a bowl, and serve. The soup to be of proper consistency should he quite thick with the bulk of the Leeks usei, and not have only a few pieces floating in it.
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Leek Soup