Recipe for Scouse

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'Scouse' or to give it its real name 'Lobscouse' is a type of food eaten by Liverpudlians while living in poverty prior to the 1900's. As you can see below, the food is a type of stew, which as a recipe has been a hot topic of debate over the years.

Arguments over which meat or vegetables should rightfully grace the stew are common in the Merseyside region and will probably always will be. But the truth is, the stew was made with whatever meat and vegetables were available at the time of making. Hence, its popularity in poverty stricken times.

Ingredients:

• 1lb of Lamb or Beef
• 2 OXO Cubes
• 1lb Mince
• An Onion
• A Cabbage
• 5lb of Potatoes
• 1lb Carrots
• 1lb Tomatoes

Cooking directions:

1. Dice the meat into 1 inch pieces, place in a large pan, cover with water and bring to the boil
2. Drain water, rinse meat under running tap, replace into large pan, cover with water again and bring to the boil
3. Finely chop the onion and stir into the pan with the meat and mince
4. Shred and dice the cabbage, throw into the pot
5. Peel the spuds and dice about half of them, throw into the pot
6. Dice the carrots and other vegies and put them into the pot with the OXO cubes, give a good stir and cover the lot with water
7. Bring to the boil and turn down heat to simmer, cover with a pan lid and leave to simmer for about 5 hours, stirring the lot every now and then
8. Dice the remainder of the potatoes, put into pot and leave to simmer for another 2 hours
9. Can be served with Red Cabbage, Beetroot and Brown Sauce

Scouse Forum

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