Laver
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Laver is generally served as an accompaniment to roast mutton and can be dressed like spinach.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
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As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 123. The excerpt below is the record exactly as published.
LAVER.— Laver is a dish not often met with, nor is it often referred to in ! cookery-books. One of the few books which refers to laver is that very com- prehensive work, “ Cassell’s Dictionary of Cookery.” According to Sir Henry j Thompson, laver is in season from Oc- S tober to March, and consists of two native marine plants — Porphyra Vulgaris I and Veva Latissima. It is generally served as an accompaniment to roast mutton, and can be dressed like spinach, j with butter and a little stock, and a ! dash of lemon-juice. One method of j serving laver is as follows : — Let it soak | in two fresh waters, boil it till quite tender, add some fresh butter, and squeeze over it some juice of a lemon or small orange
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