Required: Seakale. One egg. Breadcrumbs. A little lemon-juice. A little chopped parsley.

Trim the seakale and wash it carefully, tying it into even-sized bundles. Put it in a pan of fast-boiling water with a little lemon-juice in it. Boil it until it is tender, which will probably take about thirty minutes. When done, drain it carefully out of the water and untie it. Sprinkle it with lemon-juice, parsley, and. if liked, a little finely-chopped shallot or onion.

Leave it until cold, then split each stick in half lengthways. Dip each piece into a little flour, brush it over with the beaten egg, and cover it with crumbs. When a bluish smoke rises from the frying fat, put in the pieces, one or two at a time, and fry them a golden brown. Drain them on kitchen paper and serve them on a hot dish, garnished with fried parsley.

Stuffed onions