Stewed Endive

Ingredients

• two heads of endive
• an ounce of butter
• an ounce of flour
• a gill of cream
• a little white sugar
• a little butter at the last moment

Method

1. 1

   Pick away the outer leaves of the endive and wash it well.

2. 2

   Boil in water for a quarter of an hour until tender.

3. 3

   Press out the water, chop finely, and salt.

4. 4

   Melt butter in a stewpan, mix flour smoothly with it, add chopped endive, stir over the fire, and gradually add cream.

5. 5

   Keep stirring until the sauce is incorporated.

6. 6

   Sprinkle with sugar and add a little butter before serving.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 323. The excerpt below is the record exactly as published.

Stewed Endive. and Butter. Wyvern Pudding. Marmalade. Corn-flour Milk. Cheese. Marketing. For the Day.— Loin of Mutton ordered yesterday ; Potatoes ; two heads of Endive. For To-morrow*— A couple of fine Ducks (July 1th) ; Cod’s Head and Shoulders weighing about six pounds (January 1st and 6th ; see also Note 4, October 16th) ; a dozen fresh Oysters, or a tin of preserved Oysters ; eight Oranges ; Onions ; Sa^ge-leaves ; Apples ; Potatoes ; Brussels Sprouts ; Chestnuts ; Celery ; a tin of Potted Pheasant ; a quarter of a pound of Bacon in rashers ; a neck of Mutton ; two pounds of firm Kidney Suet for the Plum Pudding and Mincemeat to be made on Wednesday. Breakfast. — Fried Whiting (January 17th) ; Ham Toast, made of the remnants of dressed ham (March 28th) ; Sally Lunns (June 4th) ; Corn-flour Milk (June 19th). 414 A YEAR'S COOKERY. Luncheon. — Pork served (December 4th); Brawn Sauce (January 15th) ; Baked Potatoes (May 4th) ; Savoury Bice (June 17th). Dinner. — Pea Soup {see Lentil Soup, April 1st) ; Loin of Mutton boned and rolled (April 22nd) ; Potatoes (May 6th). Stewed Endive. — Pick away the outer leaves, and wash the endive well. Put it into boiling water, and boil it like cabbage ( J une 4th) for a quarter of an hour, or till it is tender. Press the water from it, chop it finely, and salt it. Melt an ounce of butter in a stewpan, mix an ounce of flour smoothly with it, and add the chopped endive. Stir and toss it well over the fire, and add gradually a gill of cream, or broth if liked, and keep stirring it till the sauce is incorporated with the endive. Sprinkle a little white sugar on it, add a little butter at the last moment

Cook this with the app: pantry check, scaling, and the assistant.