Quote:
Originally Posted by murray607
And in case you didn't already know. Sousers comes from a dish called lobscouse a traditional form of lamb stew, similar to Lancashire Hotpot.
The Scouse was mainly found in fishing ports and seaports like Liverpool, hence calling persons from Liverpool, Scousers
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Yes, and it was a derivation os a Dutch strew called Labskause. I have several friends who are Scousers and am a bit familiar with the culture of Liverpool.
Scouse does not have to be made from lamb, by the way, any meat was used to make it, usually the cheapest cuts that could be found. Often a bone was used and the meat scraped from the bone once it had boiled for a few hours. A pot of scouse would often sit on the family stove for days with the family tossing in any left overs, including bits of bread.
Often Liverpudlians would be reduced to eating what was known as a blind scouse meaning that it had no meat in it. Liverpool of the 1940s, 50s and 60s was an extremely poor community. Thanks to the Beatles however, it is now a thriving tourist destination.