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Stewed Endive
Mary Eaton, Bungay, Suffolk, 1823
Preparation info
- Difficulty
Easy
Appears in
Published 1932
Ingredients
- Endive
a little - pepper and salt
- roast meat or pota
Method
- Trim off all the green parts.
- Wash and cut into pieces and boil until about half cooked.
- Drain it well.
- Chop it a little.
- Put it into a stewpan with a little strong gravy, and stew it gently till quite tender.
- Season with some pepper and salt.
- Add the flour and butter five minutes before serving