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 centre, and place some fried bread round the edge.
LEEKS, STEWED .-- Leeks must be trimmed down to where the green part meets the white on the one side, and the root, where the strings are, cut off on the other.

They should be thrown into boiling water, boiled till they are tender, and then thoroughly drained.