Seakale Stewed
From The household gas cookery book, 1900
Serves 1
White sauce can be used instead of brown sauce.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 67. The excerpt below is the record exactly as published.
dessert spoon¬ ful of salt to each quart of water, and throw in the sea- kale and let it boil until quite tender. Take out and 122 THE HOUSEHOLD drain them, untie the bundles, and serve the seakale on toast or on a clean, folded napkin, placing all the heads in one direction. Serve with plain, melted butter, or a nice white sauce. If the seakale is quite fresh, white, and young, about 20 minutes w ill suffice to cook it ; if it is stale and limp, it will take nearly an hour. Seakale Stewed. — Wash the 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 on a hot dish, stir a little lemon juice
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