The water in which leeks have been boiled is somewhat rank and bitter, and, as the leeks are like tubes, in order to drain them perfectly you must turn them upside down.

They can be served on toast, and covered with some kind of white sauce, either ordinary white sauce, sauce Allemande, or Dutch sauce.
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.
LETTUCES, STEWED .-- As lettuces shrink very much when boiled, allowance must be made, and several heads used.

This is also a very good way of utilising the large old-fashioned English lettuce resembling in shape a gingham umbrella.