Dear Marged, Would love to receive the recipe. I am thinking it must be our pot roast: roast (usually a blade or chuck roast), potatoes, onions, carrots all simmering together until fork tender. Of course we brown, or fry, the roast on each side and use either flour or not, depending on how one wants it. Season with garlic, salt, pepper and whatever one feels like putting into it at the time. Making me hungry ! Glenda

That's about it, Glenda, but the meat is cut up into cubes and the potatoes are added last and when they "Fall", the scouse is ready. No Garlic, and DEFINITELY no FLOUR! That's a different dish altogether. Marged | Would love to receive the recipe. I am thinking it must be | our pot roast: roast (usually a blade or chuck roast), potatoes, | onions, carrots all simmering together until fork tender. Of | course we brown, or fry, the roast on each side and use either | flour or not, depending on how one wants it. Season with garlic, | salt, pepper and whatever one feels like putting into it at the | time. Making me hungry ! | | Glenda | | | ==== NORTHERN-ENGLAND Mailing List ==== | Add a link to your website here, | http://pub23.bravenet.com/freelink/show.php?usernum=1926973379&cpv=1 | | --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.211 / Virus Database: 100 - Release Date: 14/11/00