Sea Kale Puree
1 pound seakale 1/2 ounce butter 1 pint boiling water 1/2 ounce flour 1 pint milk Cut the sea kale into small pieces, and cook in the butter for five minutes. Add the water, and cook until the seakale is tender. Rub through a sieve. Mix the flour smoothly with a little cold milk. Put the rest of the milk and the seakale into a saucepan; when boiling, add the flour. Cook for ten minutes, season and serve.