Scouse/Lobscouse |
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Description accompanying the visual/audio material
UNITED KINGDOM Cuisine Liverpool, England 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". The shortened and anglicised version of this Norwegian word is "scouse" and is part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif ( American and French slang respectively for the English), and Kraut (an English colloquial ethnonym for a German). 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 (as "Scouser"). |
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Scouse is a type of lamb or beef stew. |
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