 | |
| Type | Stew |
|---|---|
| Region or state | Northern Europe |
| Main ingredients | Meat, potatoes, occasionally other root vegetables and spices |
Lobscouse is a thickstew made ofmeat andpotatoes common to multipleNorthern European maritime countries.[1][2]
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, and such fiction asPatrick O'Brian's Aubrey and Maturin adventure series.
Lobscouse is called "Scouse" in north-western England, especiallyLiverpool, hence the name of their accent, and the nickname "Scouser" for Liverpudlians.
There are many variations of the dish. The dish may be made of fresh or leftover meat (usuallybeef orlamb, but sometimes alsochicken,pork, orham) and potatoes. Other typical ingredients arevegetables (such ascarrots, onions,leeks,celery root, andrutabaga), spices (such aspepper orginger),salt, andherbs.[2][3]
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. Similar dishes include theNorwegianLapskaus,DanishLabskovs,SwedishLapskojs,FinnishLapskoussi, or theGermanLabskaus.[3][4] The dish also figures in other North European cuisines.[2]
In 1970,lapskaus was part of "the official menu for the seamen's mess" of theNorwegian America Line.[3] Until the 1980s,Brooklyn'sEighth Avenue (particularly between 50th and 60th streets) was known as "Lapskaus Boulevard" in reference to the high Norwegian-American population in the area.[5][6][7]
