ENDIVE
Endive is generally used as a salad, but is very nice served as a vegetable, stewed. White-heart endives should be chosen, and several heads will be required for a dish, as they shrink very much in cooking. Wash and clean the endives very carefully in salt and water first, as they often contain insects. Boil them in slightly salted water till they are tender, then drain them off, and thoroughly extract the moisture; put them in a stew-pan with a little butter, pepper, salt, and nutmeg, let them stew for some little time; add the juice of a lemon, and serve. It will make the dish much prettier if you reserve one head of endive boiled whole. Place the stewed endive on a dish, and sprinkle some chopped blanched parsley over it, then place the single head of endive upright in the center, and place some fried bread round the edge.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
