Scouse (food)

Scouse (food)

Scouse is a type of lamb or beef stew, originally from Norway but most commonly associated with Liverpool, England. The dish is a significant part of Liverpool's history and culture, and the term 'Scouse' has become synonymous with the city and its inhabitants.

History

Scouse has its roots in a Norwegian dish called "Labskaus", which was brought to Liverpool by sailors. Over time, the dish evolved to suit local tastes and available ingredients, becoming the hearty stew known as Scouse.

Ingredients

The main ingredients of Scouse are lamb or beef, potatoes, carrots, and onions. Some variations may also include turnips and cabbage. The meat used is typically a cheaper cut or leftovers, as the dish was traditionally made by the working class.

Preparation

To prepare Scouse, the meat is first browned in a pan. The vegetables are then added and cooked until they begin to soften. Water is added to the pan, and the mixture is simmered until the meat is tender and the flavors have melded together. The dish is typically served with bread and pickled beetroot or red cabbage.

Cultural Significance

Scouse is more than just a meal in Liverpool; it's a symbol of the city's history and culture. The term 'Scouse' is used to refer to the distinctive accent and dialect of Liverpool, as well as its inhabitants. The city even celebrates Global Scouse Day on February 28th each year, where local restaurants, pubs, and homes cook up their own versions of the dish.

Variations

There are several variations of Scouse, including 'Blind Scouse', which is made without meat, and 'Lobscouse', which is a version that includes beef, potatoes, and onions, but also sprats or herring.

See Also

• British Cuisine
• Stew
• Liverpool

References

• Scouse: A Social and Culinary History, by Dave Kirby
• The Liverpool Cookbook, by Paul Askew

External Links

• Global Scouse Day
• BBC Liverpool: Scouse Recipe