The encyclopaedia of practical cookery

(1) Pick the Kale over carefully, removing all the decayed leaves and stalks ; wash well in several waters, then put it into a saucepan of boiling water with a small lump of salt, and boil for twenty minutes, keeping it uncovered. When cooked, drain the Kale in a colander, mix a lump of butter with it, and season with salt and pepper. Turn the Kale on to a hot dish, garnish with quarters of hard-boiled eggs, and serve while hot ; or the Kale may be served when cold with a bacon-fat salad dressing ( see Bacon) poured over it. (2) Separate the sprigs of Kale, wash them in plenty of water, and tie up in bundles. Put them into a saucepan of boiling water with a lump of salt, leave until the stalks are For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Kale — continued. soft, lift out the bundles, and place them on a sieve. When somewhat drained, cover with a cloth, and put them into a hot screen for ten minutes or a quarter of an hour. By that time the bundles should be well drained and crisp ; then untie the bundles, lay the leaves on a folded napkin or an ornamental dish-paper on a dish, and serve with plain salad dressing in a sauceboat in the centre. See Fig. 996. Kale Brose.— See Brose. Fan Kale. — Put 1½ breakfast-cupful of washed pearl barley in a saucepan with 3oz. of dripping, a lump of salt, and 3qts. of cold water, and place it over the fire to boil. Wash, peel, and chop two leeks, one carrot, and one turnip ; and wash, dry, and chop a bunch of Kale. Put the vegetables in with the barley-and-water, and boil until tender ; then put in two scraped and washed carrots, and boil for half-an-hour longer. When cooked, the mixture should be quite thick ; serve it very hot. White stock may be used instead of water, and will be a great improvement. KANGAROO. — In Australia, the tail of the Kangaroo or Wallaby is considered superior to our ox- tail for making soups, and admits of the same treatment. The flesh also is as highly prized as venison. An enterprising manufacturer has found a market for tinned Kangaroo, which can be cooked as follows : Fried Tinned Kangaroo. — Drain off the gravy from a tin of preserved Kangaroo, and with a sharp knife cut the meat into moderately thick slices. Trim to a good shape, and egg-and-breadcrumb them on both sides. Put the gravy and trimmings of the meat in a stewpan with a small quantity of stock, and 1 scant table-spoonful of flour, and stir it over the fire until thickened and boiling. Then mix with the sauce 1 wineglassful of port wine and 1 table-spoonful of red-currant jelly ; season to taste, and simmer at the side of the fire. Put a large lump of lard in a flat stewpan, place it over the fire, and when boiling put in the slices, and fry them until lightly browned. As each slice is cooked, take it out of the fat, and drain for a minute on a sheet of paper in front of the fire. Arrange them when done on a hot dish, strain the sauce over, and serve.