1 bunch leeks
Salt and pepper to taste
They are also very little trouble to cook, though the cleansing of them is rather a difficult matter, as sometimes they are very gritty.
Cut off the roots and trim off all but about one inch of the green tops. Wash them thoroughly. This is best done by allowing the cold water from the faucet to flow between the leaves, moving and opening them so that no part is missed. Put them in a saucepan with boiling water to well cover them and add one teaspoon of salt to each pint of water. Boil gently until they can be easily pierced with a skewer, which should be run in at the top of the root end. They will probably take from twenty to thirty minutes, according to their size. Drain them well and arrange on a slice of toast in a vegetable dish, sprinkle with salt and pepper to taste, and serve with them plain melted butter sauce or egg sauce.