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Endive, Dressed, for Second Course

Use salted water plentifully for this vegetable. Plunge the heads, after removing the green leaves, into it. When thoroughly free from grit and insects, boil quickly, drain, and finely chop them. Put a pint of good stock or veal gravy into a stewpan, with half a dozen heads so prepared; add a tea-spoonful of pounded sugar and a little salt, and stew till tender. When ready to serve, thicken with butter and flour, and stir in a table-spoonful of lemon-juice, or add a little Espagnole sauce, and serve with a fricandeau of veal; or with poached eggs on the top. Time, half an hour to boil; about five minutes to simmer in gravy. Probable cost, 1d. to 2d. per head. Sufficient for three or four persons.