Stewed Endive

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Trim off the green part of endive heads, wash and cut them into pieces, and scald them till half done.
  2. Squeeze, chop, and put them into a stewpan.
  3. Add a small quantity of strong cullis.
  4. Stew it till tender.
  5. Serve it up in a sauce boat, or it may be put under roast mutton.
Original Text
Stewed Endive. Trim off the green part of endive heads, wash and cut them into pieces, and scald them till half done; then squeeze, chop, and put them into a stewpan; add a small quantity of strong cullis, stew it till tender, and serve it up in a sauce boat, or it may be put under roast mutton. [154]
Notes
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