SCOUSE (FOOD)

'Scouse' was originally a sailor's dish of boiled meat, vegetables, and hardtack. The word is a shortened form of ''lobscouse'', from the north German Labskaus, which is a similar seafarers' dish. The dish is also known in Norway as 'lapskaus', in Sweden as 'lapskojs' and in Denmark as 'labskovs'. It has given its name to the Liverpool dialect of English and to those who speak it, Scousers.
In Germany it is often described as an English dish from the years of sail, when the meal was called the "lumpy course" as it consisted of meat leftovers, sea biscuits and other offcuts from earlier meals cut into small pieces to disguise the often rancid nature of the food. The Northern English dialect eventually corrupted it to the present form.
As a type of beef or lamb stew, scouse is still a popular dish in Liverpool and is a staple of local pub and cafe menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish.
The traditional recipe for Liverpool Scouse consists of a cheap cut of lamb, or in earlier days, mutton (such as breast or forequarter), removed from the bone and browned in a large saucepan, to which are added chopped onions, carrots, swede (usually referred to as turnip), and water or meat stock, to which are added as many potatoes as possible. The sauce is not thickened, and it is usual to serve with preserved beetroot or red cabbage and white bread with butter. An even more impoverished variety of this dish is 'blind Scouse', which features no meat. Either recipe should more rightly be considered a potato stew.
Named ''Lob Scows'', the recipe is popular in Holyhead and the west of Anglesey, normally made with beef in the form of braising or stewing steak, potatoes, and any other vegetable available, this recipe was brought by the canal bargies to Stoke-on-Trent where it is called "Lobby" the shortened version of "lobscouse"
In Norway, which had a long seatrading association with the Northern English seaports, the dish is virtually a national dish using the weekend's remaining food, usually carrots, potatoes, pork sausages in slices or beef cut small and served with flatbrød (unleavened bread dating back to Viking days).

Contents

Video

See also

External links

Video

How to Make Scouse Video

See also

★ Scouse (dialect)

★ Lancashire hotpot

★ Irish stew

External links

★ http://www.liverpoolpictorial.co.uk/recipe2.htm

★ - Culinary.Senses.com has two recipes for Scouse. The 43613 Country Fare - Liverpool Scouse proposes beef instead of the traditional lamb.