Scouse

[ijjysmith]

The Food

So my understanding is that Scouse is just like a stew. Is that right?

Last night I had a beef stew (with dumplings) it was boss. But did I in fact just have Scouse?

What makes Scouse not a stew, or a broth?

Teach me FFS.

 

[Summerskin]

It's called Stew in my family, it's gonna be the same thing basically.

Never had dumplings with it, though.

 

[Tubey]

"Traditional" Scouse is made of lamb, but to all extents and purposes it's basically a standard Irish stew for most households nowadays.

It doesn't have dumplings with it usually, but honestly I don't think anyone cares what the difference between Scouse and a normal stew is anymore. It's made different by everyone.

 

[ijjysmith]

Ah i see.

I thought it was like a special dish with something to differenciate it from normal stew.

Nice one.

 

[michaelh1990]

scouse is all the crap bits noone eats all lobbed in a big pot and have the arse cooked off them

 

[sbbefc]

Lobscows in wales, pretty much the same thing as scouse, a stew which includes beef or lamb, potatoes, other veg. No dumplings.

 

[Pblueman]

Scouse historically was just whatever veg was left at the end of the week, meat was whatever you saved the bones from. Paupers stew in other words.

 

[Reidy's Bottle Of Grecian]

We are all Lobby Gobblers round here.

 

[JamesEFC]

Scouse is minging thats what it is

(personal opinion!!)

 

[Titus Bramble]

Scouse is minging thats what it is

(personal opinion!!)

You horror! Scouse is incredible.

 

[BigBlueConk]

The Food

So my understanding is that Scouse is just like a stew. Is that right?

Last night I had a beef stew (with dumplings) it was boss. But did I in fact just have Scouse?

What makes Scouse not a stew, or a broth?

Teach me FFS.

You have to use bleach as a condiment.

 

[JamesEFC]

You horror! Scouse is incredible.

Nan says used to love it as a kid, but hate the stuff now!

 

[Whitebootman]

INGREDIENTS
Serves 4-6 people

Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water

HOW TO COOK
Takes 4 hours of slow cooking

Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.

Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.

Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.

Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.

Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.

Best served on a Saturday night. Get it down you then.

 

[The Size Of A Cow]

We are all Lobby Gobblers round here.

Whereabouts are you from Reidy? It's called lobby where I come from too

 

[Baines' left foot]

INGREDIENTS
Serves 4-6 people

Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water

HOW TO COOK
Takes 4 hours of slow cooking

Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.

Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.

Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.

Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.

Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.

Best served on a Saturday night. Get it down you then.

That sounds bloody lovely.