Recipe

Scouse Recipe

	Oldchem / All my dishes 10 months, 3 weeks ago Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today. Scouse can be ready made and kept... More Prep:30m Cook:120m Servings:4	Oldchem
	english

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katharon

Ingredients

Half a Pound of Stewing Steak

Half a Pound of Lambs Breast

A Large Onion

1lb of Carrots

5lb of Potatoes

2 beef stock Cubes

2 Teaspoons of Vegatable Oil

Worcester Sauce

Salt and Pepper

Water

Directions

Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.

Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.

Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.

Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.

Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavouring.

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