(Recipe #37, pages 59 – 60)
When the leeks in the cellar have turned quite yellow, clean them, cut them into finger-length pieces, and proceed as with stewed onions. Or cut some raw beef, boil and skim it in court-bouillon, and cook it almost tender. Then lay the leeks on it along with some small potatoes, sprinkle with salt, cover tightly, cook until done and serve together. The meat must cook 2½–3 hours; add the leeks and potatoes to the meat an hour before serving.
Translated by David Green.