Home › The Principles of Cookery › Endive, Stewed

Endive, Stewed

Strip off the outer green leaves from half a dozen heads of endive. Use salted water plentifully, to dislodge the insects; soak the heads in it, then drain, and boil them twenty-five minutes in water salted slightly. Have ready a stewpan with an ounce of butter, and when the endive has been squeezed dry and the butter melted, put it into the pan, and add a salt-spoonful of salt, pepper, and a gill of cream. Let all get thoroughly hot, and move the contents of the pan while heating. Probable cost, 1d. to 2d. per head. Sufficient for three or four persons.