Boiled Sea-kale

Ingredients

• Sea-kale
• White Sauce

Method

1. 1

   Carefully wash and brush the sea-kale to remove the sand and grit, cut out the black parts of the roots, and tie them into bundles.

2. 2

   Throw them into plenty of boiling, slightly salted water, and keep them boiling quickly until tender.

3. 3

   They will be cooked in from twenty minutes to half an hour, according to age.

4. 4

   Drain them well and serve the kale on toast with the heads in one direction.

5. 5

   Pour white sauce over them, and serve.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 47. The excerpt below is the record exactly as published.

Sea-kale (Boiled). Ingredients. Sea-kale. | White Sauce

Cook this with the app: pantry check, scaling, and the assistant.