Sea Beet. — The sea beet is a plant growing
on many parts of our coasts. It belongs to the
same natui-al family as the spinach, and is
probably the original form of the cultivated
beet and mangold- wurzel. The leaves are large,
and when boiled resemble spinach in flavour.
The plant grows natui-ally on chalk, but is
much improved by being grown in garden-
ground. If planted in rich soil the leaves are
finer, and the fiavour is scarcely distinguishable
from that of spinach. A regular supply can
also be obtained xmtil late in the season by
gathering the leaves in succession as they grow.
In many parts of Ireland they are colleeted by
the poor, and eaten as food.
Sea Bindweed. — The sea bindweed is
common on our sea coasts, where the natives
often gather the young shoots, and pickle them
in the same way as samphire. Before being
pickled they have a salt, bitterish taste.
Sea Bream. — This fish, which grows to
the length of sixteen to twenty inches, though
handsome in ajjpearance, is not very highlj-
esteomed. It is best when boiled. {See Bkeam.)
SEA BREAM.
Sea Dragon {Vires). — The sea dragon is a
fish seldom eaten in England, but in France it
is often sent to table. It is broiled, and served
up with butter of anchovies, maitre d'hotel
sauce, or proven^ale sauce. Towards the gills,
it should be observed, there is a venomous
bone.
Sea Holly.— This is a plant found upon
the sea coasts of many parts of England. It is
a perennial, with a long, tough, creeping root,
which sends forth se^■cral roundish, bluish
prickly leaves, standing on long footstalks, and
mostly lodged on the ground. The roots have
a pleasant, sweetish taste, mixed with a sHght
degree of warmth and acrimony. They are
cfindied and eaten for disorders of the limgs.
SEA
( 845 )
SEA
Sea Kale. — Sea kale is a plant somewhat
resembling asparagus, and it is thus named
hecause it is found in its wild state in districts
near the sea. It varies in price, according as
it is plentiful or otherwise. It is very whole-
some, and easily digested, and is generally
highly esteemed: notwithstanding this, its in-
troduction to public notice was a matter of
difficulty. Its cultivation — and that very re-
stricted and local— dates from little more than a
hundred years ago, though from time imme-
morial the inhabitants of various parts of the
coast have been in the habit of searching for
it when blanched by the drifted sand, and cut-
ting off the white shoots close to the crown of
the plant. {See Sea Kale, History of.) It is
the blanching process which makes sea kale
Page 1744
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sea Beet. — The sea beet is a plant growing on many parts of our coasts. It belongs to the same natural family as the spinach, and is probably the original form of the cultivated beet and mangold- wurzel. The leaves are large, and when boiled resemble spinach in flavour. The plant grows natui-ally on chalk, but is much improved by being grown in gardenground. If planted in rich soil the leaves are finer, and the flavour is scarcely distinguishable from that of spinach. A regular supply can also be obtained until late in the season by gathering the leaves in succession as they grow. In many parts of Ireland they are colleeted by the poor, and eaten as food.
Sea Bindweed. — The sea bindweed is common on our sea coasts, where the natives often gather the young shoots, and pickle them in the same way as samphire. Before being pickled they have a salt, bitterish taste.
Sea Bream. — This fish, which grows to the length of sixteen to twenty inches, though handsome in appearance, is not very highly esteemed. It is best when boiled. {See Bkeam.)
SEA BREAM.
Sea Dragon {Vires). — The sea dragon is a fish seldom eaten in England, but in France it is often sent to table. It is broiled, and served up with butter of anchovies, maitre d'hotel sauce, or proven^ale sauce. Towards the gills, it should be observed, there is a venomous bone.
Sea Holly.— This is a plant found upon the sea coasts of many parts of England. It is a perennial, with a long, tough, creeping root, which sends forth several roundish, bluish prickly leaves, standing on long footstalks, and mostly lodged on the ground. The roots have a pleasant, sweetish taste, mixed with a sHght degree of warmth and acrimony. They are candied and eaten for disorders of the limgs.
SEA
( 845 )
SEA
Sea Kale. — Sea kale is a plant somewhat resembling asparagus, and it is thus named hecause it is found in its wild state in districts near the sea. It varies in price, according as it is plentiful or otherwise. It is very wholesome, and easily digested, and is generally highly esteemed: notwithstanding this, its introduction to public notice was a matter of difficulty. Its cultivation — and that very restricted and local— dates from little more than a hundred years ago, though from time immemorial the inhabitants of various parts of the coast have been in the habit of searching for it when blanched by the drifted sand, and cutting off the white shoots close to the crown of the plant. {See Sea Kale, History of.) It is the blanching process which makes sea kale