• 8 heads chicory
• ½ pint salted water
• 4 tablespoons butter
• juice of ½ lemon
• 2 tablespoons finely chopped parsley

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 reduced a little; pour over cooked chicory; sprinkle with finely chopped parsley and top with remaining butter.