Dame Hilda Proudly Presents……Her National Dish
DESCRIPTION
Scouse - or to give it its full title, Lobscouse, is of course a food rather than a dialect; it is the native dish of the Liverpudlian, or Scouser. Scouse is to Liverpool what Bouillabaisse is to Marseilles or Schnitzel is to Vienna. Scouse, unlike most dishes, derived from a place or origin, was born out of abject poverty. A simple stew made from the cheapest cuts of meat, usually mutton, boiled with potatoes and onions.
The meat ingredient is optional, without which the Scouse becomes Blind Scouse. Either kind is eaten with red cabbage pickled in vinegar. However, like the years of poverty, Scouse is now part of the history and the visitor to Liverpool will search in vain for a restaurant that serves Liverpool's own dish, although it is sometimes possible to find Irish Stew, a direct ancestor, on bills of fare.
EVERTON SCOUSE
This serves 4 kids, 1 husband and any waifs and strays that can smell it
| INGREDIENTS Loads of spuds ( depends on the crew eating’ the stuff) carrots Onions Turnip or Swede cubed small celery ( makes it sweet) Chicken OXO Mixed herbs (one teaspoon dry or Bouquet Garnet) Breast of lamb, cut 2 inch long 250 grams mincemeat ( decent stuff not cheapo) Olive Oil Garlic salt Pepper |
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COOKING INSTRUCTIONS
Fry the lamb in olive oil till just sealed toss in the mincemeat and brown,
fling in the oxo , garlic and water ( Holy water blessed by the church for real Everton scouse)
boil for 10 mins. reduce to medium for 30 mins.
Drain stock off into container and allow to cool.
Put in the fridge to go cold
Once cold, skim excess fat from stock and add to meat,
throw in veg. and herbs boil for ten mins,
reduce to low heat,
say prayer for the well being of Everton Football club,
make pact with Satan for the demise of Liverpool Football club,
leave until reduced to a thick bubbling mixture.
SERVING
Serve hot with beetroot or Red cabbage (or Fowler veg. as we like to call it) and crusty bread.
TIPS
Put in enough water to cover the spuds and veg. and add the herbs last if they are dried herbs.
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This is top scran!
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We've got our own recipe for Irish stew: Get some meat, some potatoes and a lot of Guinness Stout. Drink all of the stout. Forget about the stew! Xx Hilda + Bex Xx