Endcliffe Buns.— Take eighteen ounces
of floui-, six ounces of sugar, four ounces of
butter, half an ounce of baking-powder, one
egg, six ounces of currants or sultana raisins,
and half a pint of new milk✪ Endcliffe Buns. Kub the powder
into the flom-, then rub in the butter, adding
the sugar, currants, ,or raisins, the egg — well
beaten— and the milk. Mix all together, and
bake in tins in a rather hot oven, first sifting
over the buns a little powdered sugar.
Endive.— This plant has long been cul-
tivated as a garden vegetable. The cut-leaved
or "curled" endive is preferred for the table
in this country, but the dwarf white Bata^ian
endive is much more delicate and agreeable to
the palate. The seed is usually sown in Britain
from the middle of May to the end of June, and
by a little^care plants 'may bo kept fit for use
almost all the winter.
FRENCH ENDIVE.
ENGLISH ENDIVE.
Endive (French method). — Take three
heads of fine white endive, and after soaking in
salt and water three hours, drain, and throw the
leaves one by one into a stewpan, reserving
one head, which boil whole ; add a pint of white
wine, and stew, covered up closely, until tender.
Put in a quarter of a pound of butter rolled
in flour ; shake the pan till the butter has melted,
^ut do not let it boil. Stew a head of celery,
cut into pieces thi-ee inches long, in a pint of
water, with three or four- blades of mace, and some
whole pepper tied in a bag, and, when tender,
remove the green tops from a hundred of young
asparagus ; chop up the rest (as much of it as
will boil) , and add it to the celery in the sauce-
pan, and let all simmer till the asparagus is done.
Then lay the head of endive in the middle
of a dish, take out the celery and grass with
a slice, and place it round, strewing the leaves
of endive over. Thiow the liquor of celery,
with the sauce, into the stewpan, season with
salt and nutmeg ; add the yolks of two eggs
well beaten and some cream, keeping it stiiTed
one way till it thickens, when pom* it over the
endive, and send it hot to table. Time to boil
endive, twelve to fifteen minutes ; celery, twenty
minutes; and asparagus, fifteen minutes. Suffi-
cient for six or seven persons.
Endive, Dressed. — There are many
varieties of endive : the green curled sort is
principally used for salads. Those who like the
bitterness of this -s'egetable will find it, when
cooked according to the recipes here given, a
wholesome and agreeable change during the
summer. The green leaves may be boiled like
those of any other vegetable, only changing
the water twice to take off the bitterness. After
boiling till tender, throw the endive into cold
water for ten minutes; then squeeze out the
water, and when di-y chop and stew with butter,
gravy, or, like spinach, beat it smooth, and servo
round cutlets, or alone, with bread sippets as a
garnish. Time to boil, half an hour. Probable
cost. Id. to 2d. per head.
Endive, Dressed,for Second Coiirse. ✪ Endive, Dressed
Page 504 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Endcliffe Buns. — Take eighteen ounces of flour, six ounces of sugar, four ounces of butter, half an ounce of baking-powder, one egg, six ounces of currants or sultana raisins, and half a pint of new milk. Rub the powder into the flour, then rub in the butter, adding the sugar, currants, or raisins, the egg — well beaten— and the milk. Mix all together, and bake in tins in a rather hot oven, first sifting over the buns a little powdered sugar.
Endive. — This plant has long been cultivated as a garden vegetable. The cut-leaved or "curled" endive is preferred for the table in this country, but the dwarf white Batavian endive is much more delicate and agreeable to the palate. The seed is usually sown in Britain from the middle of May to the end of June, and by a little care plants may be kept fit for use almost all the winter.
FRENCH ENDIVE.
ENGLISH ENDIVE.
Endive (French method). — Take three heads of fine white endive, and after soaking in salt and water three hours, drain, and throw the leaves one by one into a stewpan, reserving one head, which boil whole ; add a pint of white wine, and stew, covered up closely, until tender. Put in a quarter of a pound of butter rolled in flour ; shake the pan till the butter has melted, but do not let it boil. Stew a head of celery,
cut into pieces three inches long, in a pint of water, with three or four blades of mace, and some whole pepper tied in a bag, and, when tender, remove the green tops from a hundred of young asparagus ; chop up the rest (as much of it as will boil) , and add it to the celery in the saucepan, and let all simmer till the asparagus is done. Then lay the head of endive in the middle of a dish, take out the celery and grass with a slice, and place it round, strewing the leaves of endive over. Thiow the liquor of celery, with the sauce, into the stewpan, season with salt and nutmeg ; add the yolks of two eggs well beaten and some cream, keeping it stirred one way till it thickens, when pour it over the endive, and send it hot to table. Time to boil endive, twelve to fifteen minutes ; celery, twenty minutes; and asparagus, fifteen minutes. Sufficient for six or seven persons.
Endive, Dressed. — There are many varieties of endive : the green curled sort is principally used for salads. Those who like the bitterness of this vegetable will find it, when cooked according to the recipes here given, a wholesome and agreeable change during the summer. The green leaves may be boiled like those of any other vegetable, only changing the water twice to take off the bitterness. After boiling till tender, throw the endive into cold water for ten minutes; then squeeze out the water, and when dry chop and stew with butter, gravy, or, like spinach, beat it smooth, and serve round cutlets, or alone, with bread sippets as a garnish. Time to boil, half an hour. Probable cost. Id. to 2d. per head.
Endive, Dressed,for Second Coiirse.
Records on this page
Endcliffe BunsEndive, Dressed