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Kale, Sea, Stewed in Gravy

Wash and trim the kale, and tie it in small bunches. Put it into boiling salt and water, and let it boil softly for six or eight minutes; then take it out, drain it, and put it into a saucepan, with as much good brown gravy as will cover it. Let it remain until tender, and serve with the gravy in which it was stewed poured over it. Probable cost of kale, 10d. or more per basket. Sufficient, one basket for four or five persons.