Recipes > Vegetables > Scotch or Curly Kail

Scotch or Curly Kail


Scotch kail is best after there has been frost on it. Wash the kail, and cut away the coarse stalks, boil it for 1 1/2 to 2 hours in a small quantity of water, adding a chopped up onion. Drain it when soft and chop it fine like spinach. Into the saucepan in which the kail was cooked put a piece of butter; melt it, and stir into it 1 tablespoonful of Allinson fine wheatmeal, and brown it very slightly. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. Return the chopped Scotch kail to the saucepan, add pepper and salt to taste; let it cook for a minute, and serve.


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Dr. Allinson's Cookery Book (1915).

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