how do you make lop scaws ?

Answer 1

There is a lamb version of lobscouse too.

You fry the little neck chops to colour the meat on both sides.
Also fry some sliced or cubed root veggies - carrot, swede and sliced onions.

Put these ingredients in a casserole dish. Add a few chunks of potato. Pour in just enough meat stock (or water and a stock cube) to cover the solid ingredients and cook it in the oven at about 180 C maximum till the meat and veggies are tender, when you prod them with a fork.

Delicious and warm for winter.

Answer 2

I'm assuming you mean Labskaus, or Sailor's Hash- from Germany. Im Laskaus findet der Seeman alles wieder, was er das letzte Jahr uber verloren hat"- The sailor finds everything he's lost during the year in the hash. Anyway-

2-3 cups mashed potatos- leftover, or freshly made, your choice
1 can or 1 pound of corned beef, roughly chopped up
1 large onion, finely diced
1 16 oz jar pickled beets
Sour pickles and juice
4 fried eggs, sunny side up or 4 matjes herrings

Saute the onions in margarine until softened slightly, add the corned beef and pickle juice to taste (I use about a teaspoonful). Mix it will to heat through. Add in the mashed potatos, mixing all together but not to a homogenous red past. You want separate lumps here and there. Place on platter, and garnish top with fried egg or matjes herring, pickles and beets.

As my grandmother used to say at this point - Sptiz an, Backschafter, hau rin, noch'n Schlag. Dig in sailors, eat up!

Hope this was what you were looking for. I recognized the spelling as a variation of my younger days.

Answer 3

Why are Liverpudlians called "scousers"? They used to eat a dish called "lobscouse". That's what your "lop scaws" might be I guess (there are Danish and German versions too). It's a kind of hash which can be made with leftovers, but it's better like this:
1lb/500g. beef (a nice cheap cut like brisket, not too lean)
2lb/1kg potatoes
2oz/50g lard or beef dripping (or veg substitute if you must)
1pt/600ml beef stock or water
1 bayleaf
salt and pepper
Cut beef and potatoes into 1in/2.5cm cubes. Melt lard in a large frying pan (it needs a lid) and brown beef all over. Add potatoes and stock - it should not completely cover them. Add bayleaf, salt and pepper to taste. Cover and simmer gently for 50-60 minutes. Remove lid, turn up heat to evaporate remaining liqid and brown base - careful not to burn it, now. Turn it out on a plate, brown side up and serve with a knob of cold butter on each serving. This'll do for four.

Answer 4

add extra detail im confused

Answer 5

die them red first of all and listen to em scream

Answer 6

what?

Answer 7

what ???