Cassell's dictionary of cookery

— Use salted water plentifully for this vegetable. Plunge the heads, after removing the green leaves, into it. When thoroughly free from grit and insect, blanch, drain dry, and finely chop them. Put a pint of good stock or veal gravy into a stewpan, with half a dozen heads so prepared ; add a tea-spoonful of pounded sugar and a little salt, and stew till tender. When ready to serve, thicken with butter and flour, and stir in a table-spoonful of lemon juice, or add a little Espagnole sauce, and serve with a fricandeau of veal or poached eggs on the top. Time, ten minutes to boil ; about five minutes to simmer in gravy. Probable cost. Id. to 2d. per head. Sufficient for three or four persons. 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 di-ain, and boil them for fifteen 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. Id. to 2d. per head. Sufficient for three or four persons. Endive, with Veal Gravy.— Strip off the outer leaves from half a dozen heads of I endive, and blanch the heads by throwing them into hot water and then into cold. Drain well. END ( 20.3 ) EVE and stew until tender in good gravy, just enough to cover them. Add veloulee sauce, or thicken with butter rolled in flour. Serve ' quite hot. Any highly- seasoned sauce would spoil the flavour- of this vegetable. A little I salt and sugar to the gravy is all that is ' necessary. Time, from ten to fifteen minutes. ! Probable cost, Id. to 2d. per head. Sufficient for three or four persons. , Endive, with Winter Salad.— An ornamental and wholesome dish of salad may be ; made in winter principally by the aid of this ; plant. Only a little cress, celery, and beetroot will be necessary to form a striking contrast to the crisp, blanched leaves of the endive, which maj' be arranged {en houqiut) in the centre, or interspersed with the other materials through \ the bowl. Endive may be had good from i November till j\Iarch. English Stew. — Stew for two hours three pounds of rump of beef, cut into small pieces and free from fat, in a quart of good \ stock or gravy. Season with a little cayenne and salt ; then add a dessert -spoonful of lemon- | juice, the grated rind of one large lemon, a 1 table-spoonful of rice-flour, evenly mixed with j three table-spoonfuls of mushroom ketchup and ; a tea-spoonful of soy. Stew for a quarter of an | hour, when the dish will be ready to serve. This j dish may be improved by a glass or two of port or white wine, or with any well-flavoured j store sauce. It may be also garnished with sippets of fried bread, forcemeat balls, or yoimg , cucumbers. A good cook will know how to j vary English stew in twenty different ways, by I introducing mushrooms, green peas, rice, halfboiled new potatoes, spring carrots, or currypowder. Sufficient for five or six persons.