Does anyone have an authentic recipe for scouse?

Answer 1

boil a hogs head until all the meat falls away from the bone. Take the meat and enough of the liquid to make it good and damp. mix in salt,pepper.onion and garlic powder to taste.I then squeeze out as much liquid as i can and pack the meat in the little square plastic food containers and put it in the fridge. soon as it's cold the liquid will congeal and you can dumpit all out and slice as needed. You can add other seasonings you like of course. i eat it with perrer sauce sprinkled over it.

Answer 2

2lb Neck of Lamb
1lb Stewing or Braising Steak
2lb Potatoes
2lb Carrots, Parsnips or Swede (or a mixture)
1 pint Beef Stock
3 Onions
1 tbsp Fresh Thyme
Worcester Sauce
Oil
Salt and Pepper

Pre-heat oven to 170°C: 325°F: Gas 3.
Trim excess fat from the meat and cut into cubes.
Peel and slice the onions and potatoes.
Peel and cube the root vegetable(s).
Heat the oil to a large heavy based saucepan.
Add the meat and quickly seal, turning frequently.
When lightly browned, add the onions cook for 5 minutes stirring frequently.
Transfer to an ovenproof casserole dish.
Add the root vegetable(s), potatoes, stock (add extra if required), thyme, Worcester sauce and pepper, to taste.
Cover and cook for 4 hours or until the vegetables are cooked.
Taste, adjust seasoning.

Serves: 6

Answer 3

My old family recipe is

Diced lamb, potatoes, carrots, onions, stock (veggie or beef works best).

Lots of each, we don't measure quantities, just chuck lots of everything in, and it keeps for days on teh stove too.

Answer 4

fake tan, tight jeans, bleached hair

Answer 5

http://www.sugarvine.com/Liverpool/recipes/recipes_details.asp?dish=33
hope this helps you