Sea-Kale
From Recipes for high-class cookery, 1912
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 19. The excerpt below is the record exactly as published.
SEA-KALE. 1 basket sea-kale. | Boiling water. Salt Wash and scrape the sea-kale thoroughly, and tie it up in bundles of even thickness. Boil gently for thirty minutes till tender ; drain, and serve on toast. Pour over melted butter, or coat with Hollandaise or mousseline sauce. SPINACH. Wash the spinach very thoroughly and remove the coarse stalks ; put it into a rinsed pan with the water that clings to the leaves. Put the lid on the pan and cook till tender, stirring frequently. When ready, drain and rub through a sieve. Put it into a pan with a small pat of butter and pinches of pepper and salt ; allow it to heat thoroughly. Pile neatly on a hot vegetable dish. Garnish with tiny crohtons of fried bread. [ 89 ^ STUFFED TOMATOES. 3 medium firm tomatoes. Stuffing. — 1 teaspoouful butter. I „ chopped onion. 1 dessertspoonful chopped ham. 2 chopped button mushrooms. 1 tablespoonful white hread-crumbs. A little brown sauce or tomato pulp. Cayenne and salt.
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