laver

Etymology 1

From Middle English laver, lavre, lever, levre, laber (“a kind of water plant”), from Old English læfer, leber (“a rush (plant)”), a borrowing from Latin laver (“water plant”).

noun

1. A red alga/seaweed, Porphyra umbilicalis (syn. Porphyra laciniata), eaten as a vegetable.
   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., →OCLC, paragraph 19, pages 106–107
2. Other seaweeds similar in appearance or use, especially:
   1. Porphyra vulgaris

Etymology 2

From Middle English laver, lavour, from Old French lavor, lavur, laveor, laveour, laveoir, from Latin lavatorium. Doublet of lavatory.

noun

1. One who laves: a washer.
2. Where one laves, a washroom, particularly a lavatorium, the washing area in a monastery.
3. That which laves, particularly a washbasin.