Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 49

8 oz. flour (self-raising)

2 oz. finely chopped suet.

2 oz. grated raw potato.

Filling—2–3 large leeks, or six small ones.

Pepper and salt.

Trim the leeks, cut in four lengthwise, wash thoroughly and slice finely into 1-inch lengths.

Make up the pastry, and line a pudding basin with two-thirds of it, leaving the remaining piece to form a lid, rolling it to a round the exact size.

Fill up the basin with the cut leeks, seasoning at each layer. Lay the lid in position, damp the edges, and seal together. Cover with a greased paper, place in the steamer and cook for about 2 hours. Serve with a good brown gravy.

Another method.—Form the pastry into an oval about ¹/₄ inch thick. Spread the chopped leeks over the pastry and sprinkle with seasoning. Dampen the edges of the pastry and roll up firmly. Wrap tightly in a margarine paper, and steam for an hour and a half.