Scouse
From The girl's own cookery book, 1882
This is a profitable way of using up cold meat and bones.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 87. The excerpt below is the record exactly as published.
Scouse. — This name is in some places given to a stew made of scraps of meat and bones broken up, which is sold in the market places of various towns at so much per cup. To make scouse take cooked or uncooked scraps of meat, whichever can be obtained, cut them into very small pieces, and put them into a stew-pan with the bones chopped, pepper and salt, a good ejuantity of sliced onions, K 130 The Girl’s Ow?i Cookery Book. double the quantity of raw potatoes, and cold water to cover
Cook this with the app: pantry check, scaling, and the assistant.