Still a popular dish in Liverpool, it is reported here to have consisted traditionally of a cheap cut of lamb cooked with onions, carrots, water or stock and as many potatoes as possible. In contrast to labskaus, traditional Liverpool lobscouse (or simply ‘scouse) is more of a potato stew. By the 1880s, lobscouser had become a nickname for sailor and ‘Scouse’ and ‘Scouser’ eventually came into common English usage to describe the Liverpool accent and a resident of Liverpool, respectively. It was eaten with hardtack and was popular as sailor’s fare in the ports of Lancashire, of which that future home town of The Beatles, Liverpool, was the largest.
Lobscouse dates from around 1700 and is reported by Zuckerman to have consisted of potatoes, meat, onions, and “strong seasonings”. The name rings a bell, no? It’s reported to have derived from lapskaus, a Norwegian word for stew, whilst the German labkaus has the same etymological origin. Larry Zuckerman’s fascinating book The Potato: How the Humble Spud Rescued the Western World notes that one of the earliest savoury potato recipes to emerge from England was lobscouse. So, did those famous one-time residents of Hamburg, The Beatles, find anything just a little bit familiar about labskaus when they lived in St. Tucked away on Paul Roosen Strasse in St.
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