I think everyone is entitled to claim their Mother made the best scouse and the only way to cook it was by slow cooking.
When we lived in Walton Billy many moons ago when I was a kid there were loads of Aunties, Uncles and cousins living nearby, we used to visit and always scouse was on the menu. As soon as the identity of the aunty, uncle or cousin to be visited was announced the type of scouse on the menu was contemplated and relished or not.
Would it be the real McCoy with loadsa meat and lashings of HP sauce or would it be Lob Scouse, the variety of the dish were any item of sustenance is lobbed in or Blind Scouse, devoid of meat with loads of spuds?
The fortune or not of the family could be gauged in the robustness of the scouse, if your arl fella had a week's work it was beef in the scouse and everything was boss jolly, the other end of the scale was the dreaded blind scouse weekend.
« Last Edit: Nov 03, 2016 12:13:50 pm by stuey »