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This recipe was uploaded by Saltjunk
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
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