POTATO KALE.
141. Six potatoes,
Half head of cabbage,
Two ounces of butter,
One gill of cream.
Put your cabbage on to boil, with a little salt in the water; when it is nearly done, pare your potatoes and put them in with the cabbage. When the potatoes are soft, take them out—drain the cabbage—wipe a sauce-pan, or the pot they were boiled in, put the potatoes and cabbage into it, mash both very fine, add the butter and cream with salt and pepper to the taste. Set the pot over the fire and stir it till the potatoes are hot. Serve it immediately.
This is very good with cold meat.