Cassell's dictionary of cookery

As to its excellence as a food, persons differ, as they do in all matters of taste ; some preferring it even to asparagus, to which it is related in point of flavour, others regarding it as little superior to cabbage. In its sensible effects on the human body it comes nearer to the cabbage tribe than asparagus. It is stated to be a most desirable vegetable for sedentary persons, or such as have weak stomachs, being remarkably light and easy of digestion, and abounding in alkali rather than acids. Sea Kale, Stewed. — Wash the sea kale, and tie it in bundles. Boil it in salted water for a quarter of an hour, then drain it, and put it into a saucepan with as much brown gravy as will cover it. Stew gently till tender. . Lay it in a hot dish, stir a little lemon-juice into the sauce, and pour it over. White sauce or poivrade sauce may, if preferred, be served with sea kale instead of brown sauce. Time to boil, twenty minutes or more, according to condi- j tion. Probable cost, sea kale when plentiful, I lOd. to Is. per basket. I Sea Kale, Wholesomeness of.— Sea kale is very wholesome and easily digested, and is thus well adapted for weak stomachs. Sea Pea. — The sea pea grows wild upon our sea coasts, where its roots penetrate to a considerable depth, and also spread in various directions for several feet just under the surface. The peas have a bitterish disagreeable taste, and therefore, whilst more pleasant food is to be obtained, these are rejected; but in times of scarcity they have been the means of preserving thousands of families from perishing, the delicacy of flavour at such times weighing little against the demands of a keen appetite. Both Howe and Camden relate that in the year 1555, being a year of great dearth, the people collected large quantities of these peas in Suffolk, upon a barren path, where even grass would not grow; and as they never had observed any such plant as this there in the time of their fulness, when the eye is careless, they attributed their springing up then to miracu- I lous agency — a miracle to keep the poor from I starving — though in all probability they had I been growing in the same locality for centuries. ! Sea Pheasant {see Pintail, or Sea Pheaj sant). ! Sea Pie. — A sea pie is strictly speaking a ] pie made of scraps ; and thus made, it answers I sufficiently well for an economical family dinner ; nevertheless, it is much better when made I with fresh meat. Take as much dressed meat I as will be required, or for a superior pie take a I blanched and jointed chicken and a few slices , of salt beef. ]\Iake pastry in the proportion of i half a pound of butter, or dilpping, or shred I suet, to one of flour. Line a buttered pudding- I dish with pastry ; put in a layer of meat sea- 1 soned -ndth pepper and finely-shred onion, then j a layer of pastry, and fill the dish with alternate I layers of meat and pastry. Pour stock or cold I water into the dish, cover closely, and bake, I stew, or steam the pie gently until done enough. i Turn it out carefully, and serve verj^ hot. This I pie will burn quickly if neglected. Time, a moderate-sized pie, three to four hours. Sufficient for six or eight persons.