Boiled Sea-Kale
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- To each 1/2 gallon of water
- 1 heaped tablespoonful of salt
- BOILED SEA-KALE.]
Instructions
- Well wash the kale, cut away any wormeaten pieces, and tie it into small bunches;
- put it into _boiling_ water, salted in the above proportion, and let it boil quickly until tender.
- Take it out, drain, untie the bunches, and serve with plain melted butter or white sauce, a little of which may be poured over the kale.
- Sea-kale may also be parboiled and stewed in good brown gravy: it will then take about 1/2 hour altogether.