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Borecole or Kale

Wash half a peck of kale thoroughly in cold water, changing the water as it becomes clouded, then pick over carefully, cut off the roots, wash again, drain by picking up in handfuls and shaking. Put this into a kettle with one pint of boiling water, stand over the fire and cook for thirty minutes; do not cover the kettle. Then drain in a colander, turn into a chopping tray and chop fine; it cannot be too fine. Put into a small saucepan, add two tablespoonfuls of cream, one tablespoonful of butter and a palatable seasoning of salt and pepper, stir over the fire until very hot. Serve on a heated dish, garnished with squares of buttered toast.