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Florence White

Stewed Endive

Mary Eaton, Bungay, Suffolk, 1823

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

Ingredients

  • Endive
  • a littlestrong gravy
  • pepper and salt
  • roast meat or pota

Method

  1. Trim off all the green parts.
  2. Wash and cut into pieces and boil until about half cooked.
  3. Drain it well.
  4. Chop it a little.
  5. Put it into a stewpan with a little strong gravy, and stew it gently till quite tender.
  6. Season with some pepper and salt.
  7. Add the flour and butter five minutes before serving
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