Jellied beetroot

Scouse is a type of stew typically made from chunks of meat, usually beef or lamb, with potatoes, carrots and onion. It is particularly associated jellied beetroot the port of Liverpool, which is why the inhabitants of that city are often referred to as “scousers”.

Scouse is particularly associated with the port of Liverpool. The recipe for scouse is fairly broad, it was traditionally made from leftovers and whatever was in season at the time. A survey by The Liverpool Echo in 2018 confirmed that for the majority of cooks the basic ingredients are potatoes, carrots, onion and chunks of meat, though many advocated the addition of a stock cube, and a few also added other ingredients, such as peas, lentils or sweet potato, and herbs including rosemary, parsley and basil. A dish of scouse, with beetroot and crusty bread. While purists argue that anything other than beef, potatoes, carrots, onion is not scouse, others point out that, as a thrift dish, it will contain ‘whatever veg you had andthe cheapest cuts of meat’.

Some recipes suggest including marrowbones to thicken the stew. Scouse is strongly associated with the port of Liverpool and its hinterland, in the north-west of England. Other parts of the country were slower to begin growing potatoes, but they were cultivated in Lancashire from the late 17th century onwards. In the poorest areas of Liverpool, when funds ran too low for the purchase of even the cheapest cuts of meat, “blind scouse” would be made, using only vegetables. The first known use of the term “lobscouse” is dated 1706, according to Webster’s Dictionary.

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