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[Laver Sauce]

Saws Bara Lawr
[Laver Sauce]

(Traditionally served with roast mutton)


kilo/1 lb. laverbread
50 gm/2 oz. butter
1 litre 2 pt. thick mutton gravy
Salt and pepper


Laver is usually brought as a ready cooked pulp. If it is collected fresh, it should be thoroughly washed and simmered to a purée for several hours. Put the cooked laverbread into a pan with the butter and gravy. Heat and stir until bubbling hot. Season.

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