Put them on a baking-tin, greased with butter or dripping.
Sprinkle over them a little pepper and salt, and cover them with a greased paper.
Put them in a moderate oven, for about ten minutes or a quarter of an hour.
Seakale.
Tie it in bundles, and put into boiling water, with a little butter, and also some salt, in the proportion of a tablespoonful to every two quarts of water.
Boil, with the lid off the saucepan, until the seakale is tender.
Drain, and serve on toast. French or white sauce may be poured over it.
Seakale is sometimes boiled in milk, which should afterwards be used to make the sauce.
Mushrooms.
Peel the mushrooms; rinse them to remove any grit, and cut off the ends of the stalks.