Advertisement
A Dulse Dish
Isle of Barra
- Difficulty
Easy
Published 2015
Dulse, which is said to be in perfection when it has been ‘three times bathed in the May flood’, played a part in Columban monastic life:
Ingredients
- dulse
- water
- butter
- pepper
- salt
Method
Wash the dulse carefully and let it simmer in water till very tender. Strain, cut small, and put into a pan with a little butter, and make thoroughly hot. Add salt and pepper to taste.
Dulse is also eaten raw, or boiled, or cooked over the peat embers on a brander, or rolled about on a stone with a red-hot poker till it turns green. It is often dried and eaten as a savoury or as a relis
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe