Dulse Broth

Name: Dulse Broth
Yield: Yield: 6-8
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) dried autumn dulse; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 1.5 kg (3 lb 5 oz) neck or shoulder of lamb or mutton or reestit mutton; Salt and pepper; 8 medium potatoes, finely sliced; 2 onions, finely chopped; 6 stalks celery, diced; 50 g (2 oz) butter or 2 tablespoons oil; 2-3 tablespoons finely chopped parsley or kail (English spelling: kale); 3 L (5 pt) cold water; 4 medium carrots, grated; 1 whole onion stuck with 4 or 5 cloves

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

Europe
United Kingdom
Gluten-free
Soup

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