Tie it in bundles, and put into boiling water, with a little butter, and also some salt, in the proportion of a tablespoonful to every two quarts of water.
Boil, with the lid off the saucepan, until the seakale is tender.
Drain, and serve on toast. French or white sauce may be poured over it.
Seakale is sometimes boiled in milk, which should afterwards be used to make the sauce.