Dear Paal, This was interesting...thank you for sending this. Best wishes, Glenda >----- Original Message ----- >From: "Marged" <marged@btinternet.com> >To: <NORTHERN-ENGLAND-L@rootsweb.com> >Sent: Saturday, November 25, 2000 10:13 AM >Subject: [NTH-ENG] SCOUSE > > >> Hi Glenda >> >> I am an expert on Scouse and so is Danny because we are from Liverpool, known >> world wide as Scousers. >> >> I make Scouse at least once a week, in company with the rest of the world, >who >> probably make Scouse but call it something else - hash, Irish Stew. >> >> As I said before, we all have our own recipes and I will send mine to you off >> List. >> >> The word Scouse does indeed come from the Norwegian, and Lobskaus is Scouse >> without meat, or "blind scouse" (How did Roy Orbison get in there?) >> >> >> >> Marged >> >> Always looking for: >> INGHAM, FISCHER, BENTLEY, >> HUGHES, PEACOCK, MOUNIER, LATINIER > >Hi Marged > >The Scouse is called LAPSKAUS in Norwegian, and it IS made with meat. >There are two types of Lapskaus, one called "lys"(light) made with salted >meat and >the other one called "mørk" (dark) made with roasted meat in a brown >gravy. The >roasted meat are usually leftovers from other meals with roasted meat. > >Regards > >Pål from Norway > >Researching: > >BRAMPTON, STORM, BARKER from S. Shields >