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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3746.0. "Scouse" by AUSSIE::PENNY () Mon Feb 15 1993 00:31

   Can anyone post a recipe for Scouse. This is a Liverpudlian 
   (from Liverpool, UK) dish which is a sort of creamy stew of
   potatoes (lots), carrots, mutton/lamb, etc and is VERY tasty
   especially on a cold day.

   Also while I'm about it, what about Lancashire Hot Pot.

   Ta, muchly

   Simon.

T.R Title User Personal
Name Date Lines

3746.1 there is no recipe but.. KERNEL::LEYLANDS Sharon Leyland Thu Feb 18 1993 12:10 19

T.R	Title	User	Personal Name	Date	Lines
3746.1	there is no recipe but..	KERNEL::LEYLANDS	Sharon Leyland	`Thu Feb 18 1993 12:10`	19
	I married into a scouse family and was taught the following, no recipe but: cube either lamb or beef and cook in a covered dish in the oven for a couple of hours (until tander) along with some coursley (sp?) cut onions and loads of Lea and Perrins. Then transfer to a large saucepan and add sliced carrots, spuds and enough stock to cover. Let the whole lot simmer until the potatoes have "lobbed"....yes I did say "Lobbed" - aparently this means the stage between well boiled and mashed! - Pink/red potatoes are best for this. In days of old this used to be cooked in a cauldren type pot over an open fire or range and "odds and ends" were continuously added and cooked for days on end. Sharon

    
    
    I married into a scouse family and was taught the following, no recipe
    but:
    
    cube either lamb or beef and cook in a covered dish in the oven for a 
    couple of hours (until tander) along with some coursley (sp?) cut onions 
    and loads of Lea and Perrins.
    
    Then transfer to a large saucepan and add sliced carrots, spuds and 
    enough stock to cover.  Let the whole lot simmer until the potatoes have
    "lobbed"....yes I did say "Lobbed" - aparently this means the stage
    between well boiled and mashed! - Pink/red potatoes are best for this.
    
    In days of old this used to be cooked in a cauldren type pot over an
    open fire or range and "odds and ends" were continuously added and
    cooked for days on end.
    
    Sharon