Seakale
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Can be served cold with tarragon vinegar.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 248. The excerpt below is the record exactly as published.
SEAKALE. Seakale should be neatly trimmed, leaving just enough of the stump on each piece to hold the parts together in nicely- sized bundles. Wash each piece very carefully to get rid of all earth or grit. Tie every two or three bundles together. Boil in salted boiling water for twenty minutes. Try with a skewer if the Seakale is perfectly tender. Drain it carefully, remove the strings or tapes, and serve on a hot dish. Do not lay the Seakale on toast, and do not send it up drowned in melted butter. The melted butter should be handed in a boat. Seakale is excellent cold. In this case, sprinkle a very few drops of tarragon vinegar over it, and hand plain cream cold in a cream-jug. Or Seakale can be boiled in milk and water, and served in a very hot dish, with a pat of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.