Tie up in bunches when you have picked it over carefully, and lay in
cold water for an hour. Put into salted boiling water, and cook twenty
or thirty minutes until tender. Lay some slices of buttered toast
in the bottom of a dish, clip the threads binding the stems of the
sea-kale, and pile upon the toast, buttering it abundantly. Or, you can
send around with it a boat of drawn butter.