Seakale a la Sauce

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Tie the seakale up in small bundles, and put it in boiling water with a little salt; about twenty minutes will suffice to boil it tender; drain, and dish it up on a piece of toast, and send some butter sauce separately in a boat.

Note.—Seakale may also be served with Espagnole or Bechamel sauce, in which case it must be placed in the dish, and the Bechamel or Espagnole sauce poured over it: if the latter, a pat of butter and a little lemon-juice uhould be first worked in with it.

No. 706b