Heart to Hearth Cookery

After the asparagus has been cut about an inch long for the receipt (recipe) A Ragoo of Asparagus take two heads of endive, clean, washed and picked, cut it very small.  What we know as endive today is Belgium endive which was not grown until the early 19th century.  What was endive at the time of this 18th century receipt, we now know as escarole.

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