CORNISH LEEK PIE

4 leeks: bacon rashers: short-crust pastry:
thick cream.
Cut the white part of the leeks into quarter- inch slices and take four more thin slices from the green part. Put them into a bowl, cover with boiling water and leave for twenty minutes. Drain off the water, repeat the process, and drain again.
Now put a layer of the leeks into a pie-dish and cover them with thin rashers of bacon, sprinkling with a little pepper. Repeat these leek and bacon layers until the dish is full, and then cover with the pastry. Bake in a moderate oven for an hour and a quarter. Take off the pastry lid and stir in a teacupful of thick cream. Put back the top and put the dish back in the oven for another ten minutes for the contents to heat well through. Serve hot.