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Scouse is a type of lamb or beef stew. The word comes from lobscouse (originally lob's course) or lapskaus, Norwegian for "stew" and refers to a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool.

A "pan of scouse" became a common meal in working class Liverpool. A thickened stew, usually of mutton or lamb with vegetables slow cooked to tenderise cheap cuts of meat, it takes its name from the Norwegian for stew, "lapskaus". Scouse is still a popular dish in Liverpool, where it is a staple of local pub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. In its short form, "Scouse", the name eventually came into common English usage to describe the local accent of Liverpool, and a resident of Liverpool.

The traditional recipe for Liverpool Scouse consists of a cheap cut of lamb, or in earlier days, mutton (such as breast, forequarter or "scrag end of neck"), removed from the bone and browned in a large saucepan, to which are added chopped onions, carrots, and water or meat stock, to which are added as many potatoes as possible. The sauce is not thickened, and it is usual to serve with preserved beetroot or red cabbage and white bread with butter. An even more impoverished variety of this dish is 'blind Scouse', which features no meat. Either recipe should more rightly be considered a potato stew.

A variant Lobscows or Lobsgows, is a traditional dish in North Wales, normally made with beef in the form of braising or stewing steak, potatoes, and any other vegetable available, this recipe was brought by the canal barges to Stoke-on-Trent where it is called "Lobby" the shortened version of "lobscouse". The food was traditionally regarded as food for farmers and the working class people of North Wales, but is now popular as a dish throughout Wales.

In Norway, which had a long sea-trading association with the Northern English seaports, the dish is virtually a national dish using the weekend's remaining food, usually carrots, potatoes, pork sausages in slices or beef cut small and served with flatbrød (unleavened bread dating back to prehistoric times).

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Scouse ,

The Original Scouse Recipe,