leaves, boiled.—Pick over the leaves,
removing any old or faded ones and the thickest
of the stalks. Let them steep in cold water for half
an hour, then drain and boil them in fast-boiling
salted water till tender (from twenty-five to thirty-
five minutes). Now lift them out, mince pretty
finely, season with a little butter, pepper, and salt,
and serve. They may also be finished off like spinach.
Specially good with roast ham, pork, etc.