We've really got this thing going now Eileen. My Mother made scouse of course, using the remains of a leg of lamb or similar from Sunday. However, Pat has developed this, we always cook lamb the French way with Rosemary and Garlic and a good addition of wine to the sauce/gravy. All this is combined with Barley, Carrots, Onions and Potatoes and the result is an epicurian delight, not just a stretch out the stocks one. Careful though, you may end up as the Lancastrian Rick Stein or Erica anyway. Brian On 11 Sep 2005, at 10:28, Littlmum@aol.com wrote: > Skellands was on the corner opposite the Lingholme Pub, I lived not > far from > there. Scouse was done in pan on the top of the cooker or hob. > anything > they had went into it. > > Comes from Lobckaus and Danish dish I believe brought to Liverpool > area by > the sailors. > > Eileen > > > > > ==== LANCSLIFE Mailing List ==== > Scouser.com: http://www.scouser.com/core.html > University of Liverpool: http://www.liv.ac.uk/ > Bolton links: http://bold.bolton.gov.uk/naughton/bolton.htm > > ============================== > Search the US Census Collection. Over 140 million records added in the > last 12 months. Largest online collection in the world. Learn more: > http://www.ancestry.com/s13965/rd.ashx > >