Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 3 thick slices white bread, prepared as toasted sops
  • lb/675 g

Method

Quarter the white of the leeks lengthwise and cut into lengths of some 1 inch/2.5cm to enable them to be spooned up.

Simmer the leeks in the wine, oil and salt for 15–20 minutes until tender, then pour over the sops in a dish.