Dressed Endive Recipe

Instructions

1. There are many varieties of endive: the green curled sort is principally used for salads.
2. 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.
3. The green leaves may be boiled like those of any other vegetable, only changing the water twice to take off the bitterness.
4. 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.
5. Time to boil, half an hour.