Seaweed Soup

• sloke, or dulse
• milk
• butter
• pepper
• vinegar or lemon juice

Steep a quantity of sloke as described above; then stew it in sufficient milk to make soup of the right consistency, rubbing it hard now and then with a wooden spoon or potato-beetle, until it becomes tender and mucilaginous. Strain if desired, or serve the weed in the soup. Season with pepper, and add butter and vinegar or lemon juice to taste.