HISTORIC AND CULINARY 101 



it may appear on the table without breach of artistic 

 decency. It may indeed be used instead of asparagus 

 in -any of the recipes previously given. 



Seahale au Jus 



consists of seakale boiled as directed for fifteen minutes 

 only, then put into a stewpan with a sufficiency of gravy 

 to cover it, and stewed till tender. Place the seakale 

 on a dish, thicken and flavour the gravy with a little 

 flour, butter, pepper, salt, and lemon or tarragon 

 vinegar, pour it over the vegetable and serve. 

 Those who like that sort of thing may enjoy 



Seakale in Cream, 



that is seakale boiled as directed, and served covered 

 with white sauce, into which a small cupful of cream 

 has been stirred at the last. 

 To make 



Seahale Soup, 



take a dozen heads of white seakale, cut into inch 

 ' engths, and place with two ounces of butter in an 

 enamelled pan. Heat carefully for a few minutes, 

 shaking the while. Then add a sliced potato, a sliced 

 onion, a teaspoonful of salt, a little pepper, a little 

 grated nutmeg, a pint of water, and half a pint of milk. 

 Boil for an hour. Then rub the whole through a wire 

 sieve, boil up again, add two tablespoonfuls of cream, 

 and serve with toast. 



As a salad, cold boiled seakale should be treated in 

 the same way as advised for asparagus. 



Scorzonera is one of those vegetables which were 

 once more frequently grown in our gardens than is the 

 case at the present day. The plant grows abundantly 



