Required: One basket of seakale. Boiling water. Salt.

One gill of cream (or less) and a little milk. Two yolks of eggs. One tablespoonful of white sauce. Salt and pepper. Lemon-juice. A slice of toast.

Trim and wash the seakale, cutting off all the stumps, except just enough to keep the pieces together. Tie the pieces together in small bundles, put them in a pan of boiling water, to which add a little salt and the juice of half a lemon; the latter keeps the seakale a good colour. Let them boil quickly from twenty to thirty minutes. Try them with a skewer to make sure they are tender. Then lift them carefully out of the water, drain them well, untie them, and arrange on a neatly trimmed slice of toast on a hot dish.

Put the yolks of eggs, cream, and sauce in a small saucepan, and whisk them over the fire until they are quite hot, but not boiling, otherwise the mixture will curdle and be useless. Season, and pour this sauce over the seakale and serve.

N.B. - If a cheaper sauce is preferred, use white sauce in place of cream.