The Epicure's Almanac or Diary of Good Living
April 26th : LAVER
To a pound of laver add a bit of fresh butter the size of a walnut, the juice of half a lemon , a salt-spoonful of Cayenne pepper, and a small dessert-spoonful of glaze. Stew for half an hour, and take care to serve very hot.
The dish should be placed over a spirit lamp on table. In Ireland dilosk, or laver, is constantly served during the season, with roast beef or roast mutton. The taste for it must be acquired, as its appearance is by no
means in its favour. I never heard a more apt quotation than one used b y a friend of mine, who , lifting the
cover off a dish of laver, exclaimed in the language of Cornet Ollapod, when about to lead Miss Lucretia to the stile,
" Curse 'em! the cows have been here."