Part 133 (2/2)

_Mode_.--Pare and slice the cuc.u.mbers, take out the seeds, and cut the onions into thin slices; put these both into a stewpan, with the stock, and let them boil for 1/4 hour or longer, should the cuc.u.mbers be very large. Beat up the yolks of 2 eggs; stir these into the sauce; add the cayenne, salt, and grated nutmeg; bring it to the point of boiling, and serve. Do not allow the sauce to boil, or it will curdle. This is a favourite dish with lamb or mutton chops, rump-steaks, &c.

_Time_.--Altogether, 20 minutes.

_Average cost_, when cheapest, 4d. each.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ in July, August, and September; but may be had, forced, from the beginning of March.

THE MELON.--This is another species of the cuc.u.mber, and is highly esteemed for its rich and delicious fruit. It was introduced to this country from Jamaica, in 1570; since which period it has continued to be cultivated. It was formerly called the Musk Melon.

ENDIVE.

[Ill.u.s.tration: ENDIVE.]

1116. This vegetable, so beautiful in appearance, makes an excellent addition to winter salad, when lettuces and other salad herbs are not obtainable. It is usually placed in the centre of the dish, and looks remarkably pretty with slices of beetroot, hard-boiled eggs, and curled celery placed round it, so that the colours contrast nicely. In preparing it, carefully wash and cleanse it free from insects, which are generally found near the heart; remove any decayed or dead leaves, and dry it thoroughly by shaking in a cloth. This vegetable may also be served hot, stewed in cream, brown gravy, or b.u.t.ter; but when dressed thus, the sauce it is stewed in should not be very highly seasoned, as that would destroy and overpower the flavour of the vegetable.

_Average cost_, 1d. per head.

_Sufficient_,--1 head for a salad for 4 persons.

_Seasonable_ from November to March.

ENDIVE.--This is the _C. endivium_ of science, and is much used as a salad. It belongs to the family of the _Compositae_, with Chicory, common Goats-beard, and others of the same genus.

Withering states, that before the stems of the common Goats-beard shoot up the roots, boiled like asparagus, have the same flavour, and are nearly as nutritious. We are also informed by Villars that the children in Dauphine universally eat the stems and leaves of the young plant before the flowers appear, with great avidity. The fresh juice of these tender herbs is said to be the best solvent of bile.

STEWED ENDIVE.

1117. INGREDIENTS.--6 heads of endive, salt and water, 1 pint of broth, thickening of b.u.t.ter and flour, 1 tablespoonful of lemon-juice, a small lump of sugar.

_Mode_.--Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remain for 10 minutes; then take it out, drain it till there is no water remaining, and chop it very fine. Put it into a stewpan with the broth; add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of b.u.t.ter and flour and the lemon-juice: let the sauce boil up, and serve.

_Time_.--10 minutes to boil, 5 minutes to simmer in the broth.

_Average cost_, 1d. per head.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from November to March.

ENDIVE A LA FRANCAISE.

1118. INGREDIENTS.--6 heads of endive, 1 pint of broth, 3 oz. of fresh b.u.t.ter; salt, pepper, and grated nutmeg to taste.

_Mode_.--Wash and boil the endive as in the preceding recipe; chop it rather fine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced; then put in the b.u.t.ter, pepper, salt, and grated nutmeg (the latter must be very sparingly used); mix all well together, bring it to the boiling point, and serve very hot.

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