HINTS ON COOKING RARE VEGETABLES. 117 



Sea Kale. — To have this rare vegetable in per- 

 fection, it should be cooked as soon as gathered. Let 

 it be first soaked in water, seasoned with salt, for half 

 an hour; then wash it in fresh water, and put it into 

 the cooking utensil; keep it boiling briskly, skim 

 clean, and let off steam; when the stalks are tender, 

 which may be expected in from fifteen to twenty-five 

 minutes, according to size and age, take it up, dish it, 

 and serve it up with melted butter, gravy, and such 

 condiments as may be most agreeable to the palate. 



Skirret. — The roots of the Skirret are very whole- 

 some for food. They are composed of several fleshy 

 tubers, as large as a man's finger, and joining together 

 at top . They are eaten boiled'and stewed, with butter, 

 pepper, and salt, or rolled in flour and fried, or else 

 cold, with oil and vinegar, being first boiled. They 

 have much the taste and flavour of a Parsnip, but are 

 a great deal more palatable. 



Spinach. — Some cook Spinach in a steamer over 

 boiling water, but it is very good boiled, provided it 

 be well drained in a colander before it is dished ; this 

 is absolutely necessary, if you wish to have it so as to 

 absorb a moderate quantity of gravy, melted butter, 

 &c. which is indispensible with green vegetables.— 

 Spinach retains its flavour best by being stewed with- 

 out water. 



Turnip.— This is a favourite vegetable with some, 

 and in England a leg of mutton and caper sauce is con- 

 sidered by epicures as but half a dish without mashed 

 Turnips. To have them in perfection, they should, 

 after having been deprived of their rind, be equalised 

 by cutting the largest transversely in the centre, and 

 then, after being boiled tender, let them be taken up 

 and pressed as dry as possible ; at the same time let a 

 lump of butter and a due portion of cayenne pepper 

 and salt be added, and be beaten up with the turnips 

 until properly mixed. Use the natural gravy from 

 the meat unadulterated, and such condiment as- may 

 be most esteemed. 



