284 THE VEGETABLE CULTIVATOR. 



The first is, that sea-kale growing in its natural ele- 

 ment, near the sea-shore, if intended for use, should 

 be cut as soon as it is discernible ; and after lying 

 an hour in soft- water, should be boiled in two waters, 

 in the first for about a quarter of an hour, and in the 

 second (which should be boiling when the kale is 

 put in) until it is sufficiently done for use: which may 

 be known by the softness of the stalk adhering to 

 the bottom of the sprout. After being taken up, it 

 should be laid to drain for a few minutes, when it 

 will be ready for use ; and whatever disagreeable 

 taste it might have imbibed from its salt-water bed, 

 will by the above method of cooking be completely 

 extracted. 



The second mode of dressing sea-kale is similar 

 to the above, but, by its inland cultivation, it does 

 not require a double boiling ; only, previous to being 

 dressed, it must be laid in water for half an hour, 

 when, after being well boiled, it should be quickly 

 drained, and then suffered to remain a few minutes 

 before the fire, that whatever moisture remains may 

 evaporate. The sauce generally used at table with 

 sea-kale is melted butter ; a little capsicum or To- 

 mata vinegar added to which, will heighten the taste 

 considerably. 



The third mode of dressing (which will be found 

 the most superior), is to tie the sea-kale in bundles, 

 and boil it in plenty of water, with a little salt in it, 

 for twenty minutes, observing that the water is boiling 

 before it is put in ; have a toast ready, dip it in the 

 water, put it on the dish and the sea-kale upon it ; 

 pour a little white sauce over it, consisting of an 

 equal quantity of veal gravy, and cream thickened 



