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Leeks, Flemish

Rub half a pound of fresh butter into a pound of flour; add half a tea-spoonful of salt, the yolks of two eggs, and three-quarters of a pint of water. Mix thoroughly. Divide this pastry into four parts, and roll these out into rounds about six inches in diameter. Have ready a dozen leeks prepared as follows. Wash them in two or three waters, trim off the roots and the outer leaves, strew a table-spoonful of salt, a tea-spoonful of pepper, and half a grated nutmeg over them, and pour over them half a pint of cream. Let them soak for half an hour. Put the rounds of pastry on a baking-dish; fill each one with the leeks, draw up the sides to the centre, fasten them securely together, and bake in a good oven. Time to bake, half an hour. Probable cost, 2s. 3d. Sufficient for half a dozen persons.