Recipes > Vegetables > Stewed Endive

Stewed Endive


  • 6 heads of endive
  • salt and water
  • 1 pint of broth
  • thickening of butter and flour
  • 1 tablespoonful of lemon-juice
  • 1 small lump of sugar


Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remain for 10 minutes; then take it out, drain it till there is no water remaining, and chop it very fine. Put it into a stewpan with the broth; add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and flour and the lemon-juice: let the sauce boil up, and serve.

Time: 10 minutes to boil, 5 minutes to simmer in the broth.

Sufficient for 3 or 4 persons.

Seasonable from November to March.


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The Book of Household Management (1861).

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