900g (2lb) Neck of Lamb* or
450g (1lb) Stewing or Braising Steak
900g (2lb) Potatoes
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. Regularily 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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