Scouse

[Eggs]

...I'd have to ask the missus about the recipe, but I know when we have 'blind scouse' she's forgotten to buy the meat.

 

[degsy]

Traditionally its scrag end. It is a peasant food, same as bouillabaise, beef bourgignon, or even goulash, locals used the cheapest bits available. The one pot thinking was to make sure everything was cooked thoroughly.

The thick v watery is simple, most think scouse is better the day after it is first made, it thickens overnight.

Couldn't begin to work out how many portions I've made over the years, into the 10s of thousands.

Quantities as per budget. Ingredients, diced lamb or mutton, onions, celery, carrots, potatoes, stock, salt and pepper. Boil the ar$e out of (trade technical term), just as a finish I put some worcestershire sauce in at the end.

back in the day 2 neck ends of lamb would give a little bit of meat for an even smaller cost, remember it is low cost poor peoples food, made with whatever was going cheap and with the spuds you had bulk, but these neck ends when simmered for 4,5,6 hrs give heaps of taste and the bones help to thicken it.
If by the end of the day it hadn't dissolved it isn't going to, so fish out the bits of undissolved gristle and bone as the bones are sharp as knives.
And yes leave it over night, If you can bear to wait, there will be a nice layer of lamb fat on the top. The more health conscious will, no doubt want to scrape it out, but fat = taste and for poor people doing had manual work or just subsisting on no work fat also = energy
so go the whole hog, eat it as it is, one won't kill you add some cheap beef if you want more meat but the Lamb necks are, to my mind super essential.
As for worcestershire sauce... nah...if you want it you can add it to your own later only salt and white ground pepper would have been used.

It is also allowed to have brown sauce on as well as pickled cabbage or sliced beetroot

The left overs, if there is any, might make a nice pie or pastie as well
It's the gift that keeps on giving.

 

[Dozbik]

Aye your Ma loves a vegetable in hers............and I've seen her brown an all

Crying and shaking.

Same here.

 

[Goodison87]

Put a pastry lid on it the day after. Scouse pie with loads of gravy ..

 

[efcarentwe]

Only recently.

Sad that. Their pork pies were legendary.

you can get them in 'the bakery' in fazak near the chaser. sattherwaites are still in business.

 

[Charlie Bigtime]

Whatever is in the cupboard with a few oxo's. If we have beef or mince great else it's just blind.
Any recipe is for posh people from the wirral.

 

[TX Bill]

Ok lads, here's a forum splitter;

How do you make your scouse?

Mine is;

• Half a pound to a pound of diced beef
• One very big onion (not a red onion, white is better)
• Two carrots
• Half a pound of Cyprus or King Edward spuds
• Two oxo cubes

Enjoy.

Make it? I'm still learning to speak it. I didn't even know you could make it.

FFS

 

[degsy]

This is just tatty-ash, aint it !?!

Now, Pea-whack.....what about that then ??

'koff wool

 

[degsy]

Make it? I'm still learning to speak it. I didn't even know you could make it.

FFS

not blowing own trumpet, but my post #142 above is based on old style 1930's methods you can PM me and I will talk you through the recipe...unless, in best BTTF mode... you're chicken

 

[paultheblue]

I thought Scouse was made with whatever the leftovers were from Sunday dinner?

What Pizza ?

 

[Walken]

Anyone adding an onion to the recipe should take the first bus to wool town and never return

 

[Pat's Van]

Anyone adding an onion to the recipe should take the first bus to wool town and never return

is right that man