Required: One pound of sea-kale. Four ounces of Parmesan cheese. One ounce of butter. Half an ounce of flour. One gill of water. Half a gill of cream or milk. (Sufficient for four persons.)

Wash the sea-kale carefully and cut off the roots, tie it in a bundle with tape, and put it in a pan with plenty of boiling salted water; add a tea-spoonful of lemon-juice, as this helps to keep it a good colour. Boil it gently until it is tender - it will probably take from twenty to thirty minutes, but be careful not to overcook it, for this often spoils the colour. When done, drain it carefully out of the water, arrange the pieces neatly on a slice of toast, in a fireproof dish. Pour over the sauce, sprinkle half the cheese over the top, put a few tiny bits of butter here and there on top. Place in a quick oven to brown the cheese, and serve it very hot in the fireproof dish.

Sea kale au Parmesan

Sea-kale au Parmesan

The sauce should be made while the sea-kale is being cooked.

Melt half the butter in a small saucepan, stir in the flour smoothly, add the water, and stir until it boils, season carefully, add the milk or cream, and lastly half of the cheese.