48 THE BOOK OF RARER VEGETABLES 



its value as a spring vegetable, as it comes in at a time 

 of year when there is a scarcity. 



To COOK GOOD KING HENRY 



The leaves should be well washed, placed in a stew- 

 pan with a minimum of water, and boiled for a quarter 

 of an hour. A little salt should then be added, and the 

 boiling continued for another five minutes. It should 

 then be carefully drained and chopped fine. A little 

 butter, a little less flour, a pinch of pepper, and a pinch 

 of salt should then be placed in a stewpan and heated 

 for a few minutes. Add the chopped vegetables and 

 boil for five minutes longer. The young shoots of the 

 Good King Henry may be cut from April to June, tied 

 in bunches, and boiled like asparagus, which they some- 

 what resemble in taste. 



