This vegetable, otherwise known as "sea-kale," should be better known in our country. In England it takes high rank and holds it creditably.

Pick it over carefully, clip off the stems and lay it in cold water for an hour. Drain, and put it into a saucepan full of salted boiling water. Cook until tender, drain and chop fine. Return to the saucepan with three tablespoonfuls of melted butter, salt and pepper to taste. Serve very hot on squares of buttered toast.