The word " scouse" which is a meat stew, was eaten by seamen many years ago, it was especially favoured in the port of Liverpool in the U.K.
Scouse( a stew) is made from either lamb, or mutton which has been removed from the bone, the meat would be dipped in flour put into a large saucepan and browned, then you can add chopped onions, carrots, potatoes, any left over veg or scraps ,seasoning and meat stock. Simmer on the top of the cooker for a couple of hours until the meat is tender;alternatively you can cook in a low oven for around 2 and half hours until the meat is tender. Traditionally the sauce/gravy will not be thickened the flavours would come from the meat and the vegetables. It is a tradition to serve scouse with red cabbage and white bread .
There are various other recipes for scouse.
With love Angel x x _________________ "We are not human beings having a spiritual experience.
We are spiritual beings having a human experience."
-Pierre Teilhard de Chardin (1881-1955)
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