Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the name we have today, "Scouse" which is known worldwide.
The majority of people who ate Scouse were all mainly sailors and their families and eventually all sailors within Liverpool were referred to as Scousers. Nowadays, everyone from the region of Liverpool is known as a "Scouser".
Records show that it was also served to the inmates of the Birkenhead workshouse way back in 1864. The recipe was much simpler then than today's refined version but contained the same ingredients, meat, vegatables and potatoes.
Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still eaten today by many families across Merseyside.
It can also be found in many cafes around the city as part of their menu and has always been available in the restaurants of the main hotels.
Everyone in Merseyside has heard of "Scouse" and recent research states that around 90% plus of people have tasted this delicious meal.
Please find below the main ingredients for this delicious meal.
- Tender chunks of lamb.
- Sliced carrots.
- Sliced onion.
- Worcester sauce.
- Oxo & vegetable cubes.
- Salt & pepper.
- Lamb stock.
Beetroot & Crusty bread as side dishes.
Chopped parsley to finish.
Also a lot of people love to add brown sauce for extra flavour!
The above is a guide as everyone in Merseyside tends to either add extra ingredients or take one or two away to suit their individual taste.
How to make Scouse.
There are many ways to cook "Scouse".
Families across the city have been cooking this meal for decades and ALL say that "they have their own way" to cook this dish!
To help you get started, please find below 2 different ways of making this delicious meal --
- Preheat the oven to gas 3 - 325F – 170c.
- Melt a small amount of oil in a large pan (or, alternatively, use a metal casserole dish).
- Seal the lamb quickly in the hot oil, turning as often as possible.
- When the meat begins to brown, add the onions, and cook for 5 minutes – continue to stir.
- Pour into a casserole and add all other ingredients except the salt.
- With cheap cuts of meat it's always best to add the salt towards the end of the cooking time, otherwise it will make the meat too tough.
- Add enough hot water to just cover all the ingredients.
- Cover with a lid and cook in the centre of the oven for approximately.
- 4 hours until the vegetables are cooked through and the ingredients are softer and mixed together.
- Heat a little oil in a large saucepan, then add the onions and soften.
- Then add the lamb and fry over a moderate heat until browned.
- Drain off the excess fat then pour in the stock.
- Add salt & pepper along with the herbs.
- Add the potatoes, onions and carrots, ensure they are covered by the stock.
- If not, add more water and another stock cube if necessary.
- Bring to the boil, then simmer over a very low heat for at least an hour, stirring occasionally, - the timing will depend on your own personal preference.