Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Lob Scouce

The name Lob-Scouse essentially derives from the Norwegian Labskause, finally shortened to Skause, and the word “Scouse” as it is spelt today, is the more anglicized version of the word. The name Scouse, comes from the dish named Lob-Scouse, (spelt Lob Scouce in Newfoundland) which is a famous local dish within Liverpool and definitely in Newfoundland and Labrador.

This dish typically consisted of scrap meat (fresh), vegetables and potatoes and was largely eaten by Liverpool sailors and their families. It is interesting to note, that large sailing ships (fishing & military) carried live stock and used fresh meat, however, on smaller ships their meat was actually cured (salted for preservation).

This recipe in Newfoundland and Labrador is called “Cabbage Soup” which calls for salted meat, and I believe is a more flavorsome dish.  Try the recipe and let me know how it turns out. (Kevin Phillips)

Newfoundland Recipes-Lob Scouce Meal 10-www.saltjunk.comLob Scouce (Newfoundland Cabbage Soup)

Makes 4 servings

Ingredients:

  • 1 lb salt meat, cubed
  • 10 cups water
  • 1 lg onion, chopped
  • 2 tbsp uncooked rice
  • 1 cup carrots, diced
  • 1 cup cabbage, chopped
  • 1 cup turnip, cubed
  • 1 cup potato, cubed
  • ¼ cup parsnip, diced
  • Salt & Pepper

Method

Soak meat in cold water over night (usually 6-8 hours). Drain pot and refill with fresh cold water, three inches above meat. Cover and bring to a boil, let simmer for 1½ hours.  Drain pot, leaving 10 cups of stock. Bring to boil, add rice, onion, carrot, cabbage, turnip and parsnip. Simmer for twenty minutes. Add potato and cook for another fifteen minutes or until tender. Season to taste. Serve piping hot with fresh homemade bread.

very certain man – used in the sense of “few and far between”


kjp

 

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