Boiled Sea-Kale

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 15 min Total: 15 min
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

To each 1/2 gallon of water allow 1 heaped tablespoonful of salt. ↝ Salt, table, iodized [Spices and Herbs]

for serving

plain melted butter or white sauce ↝ Butter, stick, unsalted [Dairy and Egg Products]
plain melted butter or white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

alternative preparation

good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (4)

Well wash the kale, cut away any wormeaten pieces, and tie it into small bunches.
Put it into boiling water, salted in the above proportion, and let it boil quickly until tender.
Take it out, drain, untie the bunches, and serve with plain melted butter or white sauce, a little of which may be poured over the kale.
Sea-kale may also be parboiled and stewed in good brown gravy: it will then take about 1/2 hour altogether.

Original Text

BOILED SEA-KALE.

1150. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt.

[Illustration: BOILED SEA-KALE.]

Mode.—Well wash the kale, cut away any wormeaten pieces, and tie it into small bunches; put it into boiling water, salted in the above proportion, and let it boil quickly until tender. Take it out, drain, untie the bunches, and serve with plain melted butter or white sauce, a little of which may be poured over the kale. Sea-kale may also be parboiled and stewed in good brown gravy: it will then take about 1/2 hour altogether.

Time.—15 minutes; when liked very thoroughly done, allow an extra 5 minutes.

Average cost, in full season, 9d. per basket.

Sufficient.—Allow 12 heads for 4 or 5 persons.

Seasonable from February to June.

[Illustration: SEA-KALE.]

SEA-KALE.—This plant belongs to the Asparagus tribe, and grows on seashores, especially in the West of England, and in the neighbourhood of Dublin. Although it is now in very general use, it did not come into repute till 1794. It is easily cultivated, and is esteemed as one of the most valuable esculents indigenous to Britain. As a vegetable, it is stimulating to the appetite, easily digestible, and nutritious. It is so light that the most delicate organizations may readily eat it. The flowers form a favourite resort for bees, as their petals contain a great amount of saccharine matter.

Notes

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