Laver is a kind of edible seaweed. Next to welshcakes it is probably the best known food to come from Wales. It is an excellent source of dietary iron. WAYS WITH LAVERBREAD (It is a tradition not to use an iron pan or metal spoon. Use wooden spoons or silver fork or spoon, and an aluminium saucepan.) 1. Heat tablespoonful of butter in pan, put in laverbread and a squeeze of lemon-juice, and serve on hot, buttered toast. 2. Mix small quantity of laverbread with squeeze of lemon-juice, add a few drops of olive-oil, pepper and salt and spread on fingers of toast, crackers or crisp bread for a savoury or hors d'oeuvre. 3. Thick slices of bread fried in bacon fat spread with hot laverbread, topped with chopped ham or bacon, pepper and salt, and if liked a few drops of onion juice. 4. Serve piping hot laverbread mixed with a squeeze or two of seville orange juice as a vegetable accompaniment to ‘Welsh mutton’. 5. Coat flat cakes of laverbread with oatmeal and fry in bacon fat. 6. Mix laverbread with fine oatmeal, then coat with oatmeal and fry in bacon fat. 7. Eat laverbread cold with vinegar, as is the custom in Cornwall. |
|
|