849. Seakale

Requires to be very well done, there is little occasion to fear doing it too much; tie in bundles after washing and trimming, boil it in equal parts of milk and water, and serve it with melted butter.

It may be laid on toast or not, according to taste.

After being well boiled it must be thoroughly drained before laying upon the toast; five-and-twenty minutes will be found sufficient to boil it.

850. Seakale

Boil your seakale in milk and water, strain them off; when cold cut them in lengths of three inches, place them endways all round a plain mould until quite full and tight; if not sufficient seakale fill the mould with prepared spinach or mashed potatoes, or broccoli, or sprouts. Cover it over and put the mould in the oven to get thoroughly hot, turn the mould down to drain out the water, then turn it into your dish it is to go upon, pour some good sauce over it and in the dish.

851. Seakale Stewed

Trim and wash well, tie in bundles, put it in boiling water into which a handful of salt has been thrown; after having been boiled twelve minutes lay it to drain, and when free from the water put it in a stewpan, cover it with a rich gravy, stew until quite tender. It should be sent to table in the gravy.