Sea Kale Soup Recipe

14 nice heads of kale.

1 potato.

1 onion.

1 1/2 pints water.

1/2 pint milk.

1 1/2 ounces butter.

1 lump of sugar.

1 teaspoon salt.

2 teaspoons sago.

Dissolve the butter in an enamelled saucepan, then add the kale, after

thoroughly washing and cutting it into two-inch pieces; place the

saucepan over a gentle heat, shaking it frequently. Peel and slice the

potato and onion, and place them, together with the salt, water and

sugar, with the kale. Boil one hour, strain, return to the saucepan, add

milk and sago, replace over the fire and stir for ten minutes. Strain

again into a tureen, and serve with sippets of toast.



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