Stewed Sea-kale.
Clip off the stems, wash well, tie in neat bunches, and when it has lain in cold water an hour or so, put into a saucepan of boiling water, slightly salted. Boil fifteen minutes, drain well, clip the threads, and return to the saucepan, with a little rich gravy if you have it. If not, pour in three or four tablespoonfuls of butter drawn in milk, pepper and salt, and simmer eight or ten minutes.