Without - either red cabbage or beetroot. No artificial additives of any kind!…..Mrs Eggs makes a lovely scouse, even our grandkids like it. Quality beef is important, I don’t mind a bit of beetroot in mine;
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Without - either red cabbage or beetroot. No artificial additives of any kind!
Is this similar to a broth/stew or lobby?…..Mrs Eggs makes a lovely scouse, even our grandkids like it. Quality beef is important, I don’t mind a bit of beetroot in mine;
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Is this similar to a broth/stew or lobby?
Lobbies or lobscouse https://en.wikipedia.org/wiki/LobscouseIs this similar to a broth/stew or lobby?
Use neck end of lamb, cheaper, and I think tastier.Is this similar to a broth/stew or lobby?
I usually do it with stewing steak, spuds, carrots, swede and onionUse neck end of lamb, cheaper, and I think tastier.
With red cabbage…..Mrs Eggs makes a lovely scouse, even our grandkids like it. Quality beef is important, I don’t mind a bit of beetroot in mine;
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The original and tastier version. It's peasant food made from the cheapest ingredients and as such need cooking for longer. Scrag end of lamb (neck) because it was chewy was considered a leftover and was the cheapest meat to come from the Welsh to the markets, add the root veg from north Liverpool/Ormskirk/Lancs determined the ingredients.Use neck end of lamb, cheaper, and I think tastier.
Mirepoix, posh swear word.The original and tastier version. It's peasant food made from the cheapest ingredients and as such need cooking for longer. Scrag end of lamb (neck) because it was chewy was considered a leftover and was the cheapest meat to come from the Welsh to the markets, add the root veg from north Liverpool/Ormskirk/Lancs determined the ingredients.
I once did a thing for Radio Merseyside (iirc) about the origins of scouse and made it to an original recipe. Secret thing is celery, not a lot of people use it but it makes a difference. I won a competition with it too
Always better the next day![]()