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Sea Kale, Stewed

Wash the sea kale, and tie it in bundles. Boil it in salted water for a quarter of an hour, then drain it, and put it into a saucepan with as much brown gravy as will cover it. Stew gently till tender. Lay it in a hot dish, stir a little lemon-juice into the sauce, and pour it over. White sauce or poivrade sauce may, if preferred, be served with sea kale instead of brown sauce. Time to boil, twenty minutes or more, according to condition. Probable cost, sea kale when plentiful, 10d. to 1s. per basket.