This last kale is a favourite sort of greens for winter and spring; the heads should not be gathered before November. These will take a quarter of an hour or twenty minutes fast boiling; put them into boiling water. The sprouts, which in spring are very abundant, will boil in a few minutes. Sauce, melted butter.

Sea Kale is boiled tied up in bunches, like asparagus. It is eaten with rich gravy, or thick melted butter, and may be served on toasted bread.

431. Celery makes an excellent addition to salads; it also gives an agreeable flavour to soups and sauce, and is sometimes stewed as an accompaniment to boiled or stewed meat. Wash six or eight heads, and take off the outer leaves; cut the heads up in bits three or four inches long. Stew them till tender in half a pint of veal broth, or white gravy; then add two spoonsful of cream and an ounce of butter rolled in flour, season with pepper, salt, and nutmeg, and simmer the whole together. The leaves will do to flavour soup that is to be strained.