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Speak Scouse

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)


"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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