Scouse (food)
From Wikipedia, the free encyclopedia
Scouse was originally a sailor's dish of boiled meat, vegetables, and hardtack. The word is a shortened form of lobscouse, from the north German Labskaus, which is a similar seafarers' dish. The dish is also known in Norway as 'lapskaus', in Sweden as 'lapskojs' and in Denmark as 'labskovs'. It has given its name to the Liverpool dialect of English and to those who speak it, Scousers.
In Germany it is often described as an English dish from the years of sail, when the meal was called the "lumpy course" as it consisted of meat leftovers, sea biscuits and other offcuts from earlier meals cut into small pieces to disguise the often rancid nature of the food. The Northern English dialect eventually corrupted it to the present form.
As a type of lamb stew, scouse is still a popular dish in Liverpool and is a staple of local pub and cafe menus.
Named Lob Scows, the recipe is popular in Holyhead and the west of Anglesey, normally made with beef in the form of braising or stewing steak.
In Norway, which had a long seatrading association with the Northern English seaports, the dish is virtually a national dish using the weekend's remaining food, usually carrots polse (sausage) in slices and other meats cut small and served with flatbrød (unleavened bread dating back to Viking days).
[edit] See also
[edit] External links
- http://www.liverpoolpictorial.co.uk/recipe2.htm
- - Culinary.Senses.com has two recipes for Scouse. The 43613 Country Fare - Liverpool Scouse proposes beef instead of the traditional lamb.
