Seakale with Butter Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Trim off the root and rinse the seakale well from grit.
  2. Arrange the pieces evenly together and tie up in a bundle.
  3. Leave the seakale in clean cold water till ready to cook.
  4. Put the seakale into a good sized stewpan with plenty of boiling water seasoned with a little salt and lemon juice.
  5. Cover the pan partly with the lid and let it boil for thirty to thirty-five minutes, or even longer if not tender.
  6. Take the seakale up with a slice on a sieve or cloth and let it drain.
  7. Place a clean damp hot cloth over it to keep it quite hot.
  8. Dish it up on a slice of plainly toasted bread, cut to shape and draw it carefully from the seakale.
  9. Serve with plain melted butter sauce over it, or in a sauceboat.
  10. This vegetable should be served boiling hot.
Original Text
Seakale with Butter Sauce. (Chou de Mer. Sauce Beurre.) Take some nice fresh seakale, trim off the root and rinse well from grit, arrange the pieces evenly together and then tie up in a bundle, and leave it in clean cold water till ready to cook; then put the seakale into a good sized stewpan with plenty of boiling water seasoned with a little salt and lemon juice, and cover the pan partly with the lid, and let it boil for thirty to thirty-five minutes, or even longer if not tender; take it up with a slice on a sieve or cloth and let it drain, placing a clean damp hot cloth over it to keep it quite hot; dish it up on a slice of plainly toasted bread, cut to shape and draw it carefully from the seakale, and serve with plain melted butter sauce over it, or in a sauceboat. This vegetable should be served boiling hot.
Notes
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