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Stewed Endive

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Endive

Ingredients

Directions

  1. Trim off the green parts of the endive heads.

  2. Wash and cut the endive into pieces.

  3. Scald the endive pieces until half cooked.

  4. Squeeze out excess water and chop the endive.

  5. Put the chopped endive into a stewpan.

  6. Add a small quantity of strong cullis.

  7. Stew until tender and serve in a sauce-boat or under roast mutton.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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