Meat, potatoes, occasionally other root vegetables and spices
Lobscouse is astew made of meat, potatoes and vegetables common to multipleNorthern European maritime countries.[1]
It is particularly well known in a nautical context in the age of sail, when a long voyage might require the sailors to eat and drink whatever limited rations were available. Numerous maritime memoirs and naval logbooks refer to the dish,[citation needed] as well as fiction such asPatrick O'Brian'snautical historical novelsAubrey and Maturin.[2][3][4]
Lobscouse is called "Scouse" in north-western England, especiallyLiverpool, hence the name of their accent, and the nickname "Scouser" for Liverpudlians.[5]
Lobscouse is likely to be linked (historically and etymologically) to theWelsh word lobsgows, a variety of the Welsh dishcawl, which is inherently connected toscouse, a European sailors' stew or hash strongly associated with major ports such asLiverpool andHamburg.[6] It may also be linked to a Swedish dish of a similar name (lapskojs).[7][8]
There are many variations of the dish. The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes. Other typical ingredients are vegetables (such as carrots, onions,leeks,celery root, andrutabaga), spices (such as pepper orginger), salt, andherbs.[1][9]
^Chotzinoff Grossman, Anne; Grossman Thomas, Lisa (1997).Lobscouse & Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels. W.W. Norton. pp. 18–19.ISBN9780393320947.
