Chicory with Ham in Cheese Sauce from The Times Cookery Book by Katie Stewart
Remove any bruised outer leaves from the chicory. Wash quickly, then, with a pointed knife, remove the hard core at the base of each stalk. Add to boiling salted water and cook for 15–20 minutes,...
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Cooking tools:
- Paring knife
- Pot
- Stove
- Colander
- Baking dish
- Saucepan
Ingredients
- 6–8slices cooked ham
- 1 oz (25 g) butter
- 6–8 heads chicory
- salt
- freshly milled pepper
- 1 oz (25 g) flour
- ½ pint (3 dl) milk
- 4 oz (100 g) grated Cheddar cheese
- ½ teaspoon made mustard
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