Tie the seakale up in small bundles, and put it in boiling water with a little salt; about twenty minutes will suffice to boil it tender; drain, and dish it up on a piece of toast, and send some butter sauce separately in a boat.
Note.—Seakale may also be served with Espagnole or Bechamel sauce, in which case it must be placed in the dish, and the Bechamel or Espagnole sauce poured over it: if the latter, a pat of butter and a little lemon-juice uhould be first worked in with it.