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Boiled Borecole Or Kale

(Vaughan’s Vegetable Cook Book)







Use a half peck of kale. Strip the leaves from the stems and choose the

crisp and curly ones for use, wash through two waters and drain. Boil in

salted water twenty minutes, then pour into a colander and let cold

water run over it, drain and chop fine. Brown a small onion in a

tablespoonful of butter, and add the kale, seasoning with salt and

pepper, add a half teacupful of the water in which the kale was boiled,

and let all simmer together for twenty minutes. Just before taking from

the stove add a half cup of milk or cream, thickening with a little

flour. Let boil a moment and serve.











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