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Tip: During the 50's
bouillon or OXO cubes were not the norm. Housewives
made their own stock from leftover meat, bones and,
vegetables. Try to make your own stock it will make
all the difference.
We would like to thank Susannah Summers
for correcting us on our spelling of "SCOUSE"
We had the spelling as "Scouce",
She says:
"I was born and brought up in the Liverpool
area and find it a bit worrying that on a site that's
supposed to be promoting Liverpool, you can't even spell
a fundamentally relevant word correctly."
We have deferred to her superior knowlege and corrected
the spelling.
Thank you Susannah.
(But try to be a little more friendly in the Future)
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| "Scouse"
is a Liverpudlian stew cooked in a large pot.
There is a version of scouse that has no meat
in it at all - just potatoes, carrots and meat
stock. This is known as "lob scouse"
or "blind scouse.
Scouse is superb!
Served with a piece of fresh, crusty bread, pickled
red cabbage and beetroot, it is a true delicacy!
The exact recipe for
Scouse is unknown, each family had their own way
of making Scouse and what ingredients where available
at the time. Remember this is a dish prepared
by poverty stricken families.
| Ingredients |
Directions |
900g (2lb) Neck of Lamb* or
450g (1lb) Stewing or Braising Steak
900g (2lb) Potatoes (King Edward)
900g (2lb) Carrots, Parsnips or Swede
(or a mixture)
600ml (1 pint) Beef Stock
3 Onions
Salt and Pepper
* The traditional meat used. |
Dice
the meat into 1 inch pieces, place in a
large pan, just cover with water and bring
to the boil. Regularly skim the fat and
scum from the boiling liquid.
Finely chop the onions, parsnips
or swede and stir into the pot with the
meat.
Peal the dice potatoes add
to pot.
Dice the carrots and put
them into the pot with the the beef stock,
give a good stir and cover the lot with
water.
Bring to the boil and turn
down heat to simmer, cover with a pan lid
and leave to simmer for about 8 hours, stirring
the Scouse every now and then.
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