Chef at 17:35, 18 December 2012

2012-12-18T17:35:56Z

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{{#seo:
|title=Scouse: Cooking Wiki
|titlemode=replace
|keywords=#scouse #stew #onions #potatoes #carrots #browned #beef #lamb #redcabbage #whitebread #butter
|hashtagrev=12032020
|description=As well being the food (a very traditional and local stew from the northwest of England), the word scouse can also refer to a person who
}}


[[Image:Scouse - stew.jpg|thumb|300px|right|Canned scouse]]

As well being the food (a very traditional and local [[stew]] from the northwest of England), the word '''scouse''' can also refer to a person who comes from Liverpool as well as the dialect of English spoken in that area.

'''Scouse''' is a type of [[lamb]] or [[beef]] stew. The word comes from lobscouse (originally lob's course) or lapskaus, Norwegian for "stew" and refers to a [[meat]] based [[stew]] commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool.

The traditional recipe for Liverpool Scouse consists of a cheap cut of lamb, or in earlier days, mutton (such as breast, forequarter or "scrag end of neck"), removed from the bone and [[browned]] in a large saucepan, to which are added chopped [[onions]], [[carrots]], and water or meat [[stock]], and then as many [[potatoes]] as possible to 'fill it out'. 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 contains no meat at all. Either recipe should more rightly be considered a potato stew.

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<code 'hashtagrev:12032020'>[[Special:Search/scouse|#scouse]] [[Special:Search/stew|#stew]] [[Special:Search/onions|#onions]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/carrots|#carrots]] [[Special:Search/browned|#browned]] [[Special:Search/beef|#beef]] [[Special:Search/lamb|#lamb]] [[Special:Search/redcabbage|#redcabbage]] [[Special:Search/whitebread|#whitebread]] [[Special:Search/butter|#butter]]
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Scouse - Revision history

Chef at 17:35, 18 December 2012