What we call “endive” in England the French call “chicory,” and vice versa. This recipe refers to what is called chicory in this country.
Wash the chicory and trim, removing the coarse outer leaves. Put it in a thick saucepan, or a thick earthenware vessel. Sprinkle with salt, add the butter, the water, and the lemon juice. Cover closely, bring to the boil and simmer gently in the oven for 1 to 1½ hours. When ready, put on a hot dish and pour a little of the reduced liquid from the saucepan over them.