Scouse
From The cult of the chafing dish, 1904
Young pork is excellent but can be too young.
Presented as published in 1904. 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 cult of the chafing dish (1904) by Frank Schloesser, page 27. The excerpt below is the record exactly as published.
Scouse. Permit me now to suggest a trial of that very old and famous dish, Scouse. It is pre- pared in the following fashion : Get one pound of lean, dairy-fed pork, cooked and cold. Cut it into half-inch squares ; sprinkle them with flour, salt, Paprika, and dip them lightly in French mustard. Put in the Chafing Dish three chopped onions, half a teaspoon of sugar, one wine-glass of vinegar, three cloves, a blade of mace and a bayleaf. Cover up and let it simmer, not boil, while the quantity of liquid is reduced by one half. Add the pork with half a pint of bouillon
Cook this with the app: pantry check, scaling, and the assistant.