Laver

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Wash the laver in cold water till thoroughly free from sand, grit, etc.
  2. Add a pinch of bicarbonate of soda to the last rinsing water.
  3. Let it steep in water for some hours to remove the bitterness.
  4. Stew it very gently in either rain water or milk till tender, and of the consistency of mucilage.
  5. Serve at once, or strain and finish off like spinach.
  6. When boiled to a dark green colour, lightly season with salt, and when cold store away in closely-covered earthenware pots.
  7. It will keep from fifteen to thirty days in a cool place.
  8. Re-heat with a pat of butter, a squeeze of lemon juice, and a little white pepper.
Original Text · last edited 4 days ago
Laver.—This seaweed grows on many parts of the coast, and is particularly good stewed. It is in con dition in late autumn or winter. Wash it in cold water till thoroughly free from sand, grit, etc., adding a pinch of bicarbonate of soda to the last rinsing water, and letting it steep in water for some hours to remove the bitterness. Now stew it very gently in either rain water or milk till tender, and of the consistency of mucilage, when it may be served at once; or can be strained and finished off like spinach; or when boiled to a dark green colour it may be lightly seasoned with salt, and when cold stored away in closely-covered earthenware pots. When it will keep from fifteen to thirty days in a cool place. It will then only need re-heating with a pat of butter, a squeeze of lemon juice, and a little white pepper. Laver has many local names, such as dulse, sloke (in Scotland), stoke (Ireland), or ribbon weed.
Notes
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