Norwegian pancake recipe
This website is using a security service to protect itself from online attacks. The action norwegian pancake recipe just performed triggered the security solution. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. What can I do to resolve this?
You can email the site owner to let them know you were blocked. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. Your IP: Click to reveal 46. 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 with 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. Tobias Smollett refers to “lob’s course” in 1750. The roots of the word are unknown. Friedrich Kluge also states that the origin of lobscouse is unknown, and that it was loaned to German in the 19th century where it was called labskaus.
Low German word Kaus which he explains as a plate or platter and concludes that Labskaus is a paraphrase for a plate of minced pork. Reich does not cite any sources to his claim. By the end of the 18th century the term “lobscouse” had been shortened to “scouse” in Liverpudlian usage. Sir Frederick Eden cites a report from the early 1790s listing expenditure on food in the Liverpool poorhouse. In 2008 the first “Global Scouse Day” was organised, and at 2020 continues, as an annual event every 28 February.
Bars, cafes and restaurants in Liverpool and around the world put scouse on the menu for the day, raising funds for charities. Lobscouse is also remembered in other parts of the north-west. In the Potteries, a similar stew is known as “lobby”, and people from Leigh, Greater Manchester, are known as “lobby-gobblers”. A version of scouse has been known on the Atlantic coast of Canada in Newfoundland and Labrador, from at least 1792. It is described as a sea dish of minced and salted beef, crumbled sea biscuit, potatoes and onions. A small minority used pork or tofu.
