Quote:
Originally Posted by Dr Winston O Boogie jr
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.
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Oh yes, traditional recipes often determined the character of the people that consumed the food. The scouse was a rough and ready meal, much like the longshoremen that would have eaten it.
In the Highlands or Scotland, many farm houses had the "porridge drawer" where porridge oats made on the weekend were poured into and during the week, slabs of set, cold porridge cut off as meals for the farm hands.
I can think of my mother making "bubble and squeak" in which the main ingredients were potato and cabbage or brussels sprouts, but in the most part left overs. We were not that well off growing up and my mother always found ways of stretching out the leftovers over the next few days.
A small diversion, I didn't mean to hi-jack the thread lol
I have taken the ferry from Liverpool to Dublin on a few occasions and I think scouse may have been on the menu in the cafeteria on the ship.