members recipes

The name Lob-Scouse essentially derives from the Norwegian Labskause, finally shortened to Skause, and the word “Scouse” as it is spelt today, is the more anglicised version of the word. The name Scouse, comes from the dish named Lob-Scouse, (spelt Lob Scouce in Newfoundland) which is a famous local dish within Liverpool and definitely in Newfoundland and Labrador. This dish typically consisted of scrap meat (fresh mutton), vegetables and potatoes and was largely eaten by Liverpool sailors and their families. It is interesting to note, that large sailing ships (fishing & military) carried live stock and used fresh meat, however, on smaller ships their meat was actually cured (salted for preservation). This recipe in Newfoundland and Labrador is called “Cabbage Soup” which calls for salted meat, and I believe is a more flavorsome dish. Try the recipe and let me know how it turns out. Kevin J Phillips www.saltjunk.com

Ingredients
1 lb salt meat (cubed sm pieces)
1 lg onion (chopped)
2 tbsp rice (uncooked)
1 cup carrots (diced)
1 cup cabbage (chopped)
1 cup turnip (cubed)
1 cup potato (cubed)
¼ cup parsnip (diced)
Pepper to taste

Method
Soak meat in cold water over night (usually 6-8 hours). Drain pot and refill with fresh water, three inches about meat (use cold water only). Cover and bring to a boil, let simmer for 1½ hours. Drain. Add 8 cups of hot water (save on cooking time). Bring to a boil; add rice, onion, carrot, cabbage, turnip and parsnip. Let simmer for twenty minutes. Add potato and cook for another fifteen minutes or until tender. Season to taste. Serve piping hot with fresh homemade bread and molasses.

Tips:

If you want your soup a little salty leave 2 cups of initial water
You can add any type of vegetable you want
Use fresh meat vice salt meat
For every additional cup of vegetables add 1 cup of water