Lob Scouse
Photo © Rob Jones
There’s a lot of debate about the origin of this dish. It’s part of the cooks armoury here in North Wales – good solid everyday fare for farmers and quarry men. The first mention of the term dates back to 1706 when it turned up in a dictionary. Some say it was brought to Liverpool by Baltic sailors – in Latvian ‘Labs Kauss’ means ‘a good ladle-ful!.’
19th century sailors boiled up anything that was going, tossing in a ship’s biscuit to thicken the mix. It’s suggested that the word ‘Scouse’ for Liverpudlians actually came from the dish, rather than the other way round. Naturally, with it’s seafaring traditions and migration, it made its way along the North Wales coast, and was adapted to local ingredients.
Most of these recipes in this book have walkers in mind, especially during the six months of chilly weather we get (mainly in the summer!). Enjoy a good long walk in the mountains or along some of the stunning local beaches, and then come home to this wonderfully comforting dish.
Ingredients:
1 ½ lbs Mutton
2 Pints Lam Stock
Small Turnip
Carrots
2 Onions
Salt and Pepper
1 ½ lbs Potatoes
Method:
Dice the Mutton and add to a saucepan with the Lamb Stock, Turnip, Carrots, and onions – all rough cut. Simmer for 1 to 1 ¼ hours and then add the potatoes.Simmer for another half to ¾ of an hour. Season with Salt and Black or White pepper to taste.
If you are using a slow cooker, you’ll need to add all the ingredients at the start and let it cook for 6 to 7 hours. Enjoy with some crusty homemade bread and a nice glass of dark beer, stout or Guinness, or a glass of wine.
