Chicory - Defined
Chicory—A plant, the leaves of which are used for salads. The root is ground and used to mix with coffee, giving it a sweetish taste and dark color. Chicory should be discarded from coffee. Eminent physicians claim it has a debilitating effect, and a tendency to excite looseness of the bowels.
Stewards who buy cheap ground coffee will invariably find it adulterated with chicory, and the chicory adulterated with Venitian red, acorns, beans, peas, coffee husks, rye, parsnips, damaged wheat, dried coffee grounds, sawdust, bark, logwood dust, etc.
MORAL: do not handle it at all, buy whole coffee and see it ground yourselves.
CHICORY, WITH GRAVY.
Take six large, fine, fresh heads of chicory, pare any outer leaves that may be damaged, leaving the root intact; wash well in two waters, remove, and put them to blanch for ten minutes in salted boiling water. Take them out, put them back into cold water, and let them cool off thoroughly. Drain neatly, and cut them in halves. Put a piece of lard skin at the bottom of a sautoir, add one carrot, one onion, both cut up, and a bouquet. Place the chicory on top, season with half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg, and cover with a buettered paper. Place the sautoir on the stove, and when the chicory is a golden color (not letting it take longer than ten minutes) moisten with half a pint of white broth. Put it in the oven for thirty minutes, arrange the chicory on a hot dish, strain the sauce over, and serve.