To roast a leg, haunch, or saddle of mutton. […] A modern refinement is to put laver in the dripping-pan, which, in basting, imparts a high gout; or a large saddle may be served over a pound and a half of laver, stewed in brown sauce with catsup and seasonings.
1847, Margaret Dods [pseudonym; Christian Isobel Johnstone], “Roasting”, in The Cook and Housewife’s Manual. […], 8th edition, Edinburgh: Oliver & Boyd; London; Simpkin, Marshall, & Co., paragraph 19, pages 106–107