Lobscouse Recipe

History of Lobscouse:

Lobscouse is a traditional sailors' dish that originated in Northern Europe, particularly in countries like England, Scotland, and Norway. The dish has a long history and has been a staple in sailors' diets for centuries. The name "lobscouse" is believed to come from the Norwegian word "lapskaus," which means a mixture or mélange of ingredients.

Originally, lobscouse was made with whatever ingredients were available on board ships during long voyages. The recipe has evolved over time, but the main components have remained consistent – meat, potatoes, onions, and biscuit or bread for thickening the stew. This hearty and filling meal was an essential part of sailors' diets, providing much-needed sustenance during their time at sea.

Fun Facts about Lobscouse:

1. Variations of lobscouse can be found across different cultures and regions. For example, the dish became popular among sailors of the Royal Navy and was known as "lobscouse and duff" – with "duff" referring to a sweet steamed pudding.

2. Lobscouse was a popular dish in ports and coastal towns where sailors would often enjoy it upon returning to land. It was seen as a comforting and familiar meal after spending extended periods at sea.

3. The recipe for lobscouse often varied depending on the available ingredients. Sailors would use whatever meat was on hand, such as corned beef, salt pork, or bacon. This flexibility made the dish adaptable and easy to prepare even with limited resources.

4. In northern England, particularly in Liverpool, lobscouse is sometimes referred to as "scouse." This variation of the dish has become a traditional comfort food in the region, with local variations including the addition of lamb or beef.

5. The dish was also popular among fishermen, who would make lobscouse using freshly caught fish instead of meat. This variation, known as "fishermans' lobscouse," is still enjoyed in coastal communities today.

Recipe for Lobscouse:

- 4 slices of corned beef
- 4 slices of salt pork or bacon
- 4 sliced onions
- 12 sliced potatoes
- 4 sea biscuits (or substitute with hardtack or any type of hard biscuit)
- Water for soaking and stewing
- Pepper to taste
- 1 tablespoon flour mixed with cold water (for thickening)

1. Soak four thick slices of corned beef in fresh water for two hours. This helps to remove excess salt and tenderize the meat.

2. In a large frying pan, fry four slices of salt pork or bacon until crispy. This adds extra flavor to the dish.

3. In the same pan, using the fat from the pork or bacon, fry four sliced onions until they turn a light brown color. The caramelized onions will add sweetness to the stew.

4. Place the soaked corned beef, fried onions, and pork or bacon in a stewpan. Add a dozen sliced potatoes to the pan as well.

5. Pour enough water into the stewpan to cover the ingredients, and season the stew highly with pepper. The pepper adds a spicy kick to the dish.

6. Cover the stewpan and stew the mixture gently over low heat until the meat is tender. This can take about 2-3 hours, depending on the thickness of the meat.

7. Once the meat is tender, break four sea biscuits into pieces and add them to the stew. The biscuits act as a thickener and add texture to the dish. Cook for an additional five minutes to allow the biscuits to soften and blend with the flavors.

8. If desired, thicken the stew further by mixing one tablespoon of flour with a little cold water to create a smooth paste. Stir the paste into the stew and cook for a few minutes until the liquid thickens slightly.

9. Serve the lobscouse hot, either on its own or with a side of bread or buttered rolls.

Similar Recipe Dishes:

Lobscouse has variations and similar dishes in different countries and regions. Some examples include:

1. Irish Stew: Similar to lobscouse, Irish stew is a traditional Irish dish made with lamb or beef, potatoes, onions, and carrots. It is slow-cooked in a broth until the meat is tender and the flavors meld together.

2. Beef Stew: A popular dish in many cultures, beef stew typically consists of beef, vegetables, and a flavorful broth. It is often thickened with flour or cornstarch and seasoned with herbs and spices.

3. Goulash: Originating in Hungary, goulash is a stew made with beef or pork, paprika, onions, and other vegetables. It is typically served with noodles or bread and has variations across Eastern Europe.

4. Cassoulet: A French dish, cassoulet is a rich stew made with white beans, various meats such as pork, sausages, and duck or lamb, and flavored with herbs and garlic. It is slow-cooked for hours to develop complex flavors.

These dishes share similarities with lobscouse in terms of their hearty nature and use of meat and vegetables cooked together to create a flavorful stew. They are all delicious comfort foods that have stood the test of time and continue to be enjoyed around the world.



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