Scurvy Grass, Sea Lettuce and Limpet Stew RecipeOrigin: Britain Period: Traditional |
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Despite its name, common scurvy grass isn't a grass at all, but rather a member of the cabbage family. It's leaves are very high in vitamin C and it used to be made into a beer drunk by sailors to ward-off scruvy. Older leaves can be quite bitter, but young leaves are quite palatable and has a slightly peppery taste, reminiscent of watercress. This recipe is for an excellent forager's stew and everything can be picked-up off the sea shore. Ingredients
25 limpets, shelled 
Scurvy Grass, Sea Lettuce and Limpet Stew Preparation:Method:MethodAdd the chicken stock to a pan and bring to a boil. Add the sea lettuce and simmer for 5 minutes then add the limpets and scurvy grass. Continue coking until the limpets have begun to soften (about 10 minutes) then add the scurvy grass and soy sauce and cook for 10 minutes more. This can be served as a soup or it can be thickened by the addition of 1 tbsp flour mixed with 2 tbsp water which is cooked into the stew for 5 minutes before serving with rice. |
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