Boiled Chicory

• 8 heads chicory
• ½ pint salted water
• 4 tablespoons

Trim root ends of chicory and wash well in cold water. Drain. Place chicory in a saucepan with boiling salted water, 2 tablespoons butter, and lemon juice, and cook for 20 to 30 minutes, or until tender. Drain thoroughly, reserving juices.

To serve chicory: boil reserved pan juices until red