Dulse Broth

Preparation info
  • Yield:

    6-8

    • Difficulty

      Easy

Appears in
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Seaweed adds its unique tang to this broth.

Cook’s Tip: Other seaweeds can be added, though dulse was the Highlander’s favourite – children would eat it straight from the sea. For a vegetarian alternative, add 1-2 tablespoons of Japanese miso dissolved in some of the water instead of the meat.

Ingredients

  • 1.5 kg (3 lb 5 oz) neck or shoulder of lamb or mutton or

Method

Cooking Meat

Put the meat into a large pot and add the water, bring slowly to the boil and skim. Turn down the heat and add the onion and herbs. Cook at a gentle simmer until the meat is tender. Remove meat and set aside.

Cooking Vegetables

Soak the dulse in some of the broth liquid. Heat the butter or oil in a pan and add the onions. Cook