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Lobscouse explained

On Monday's segment of pods and blogs we had the wonderful chef/blogger from Waterford Ireland, Martin Dwyer, join us. We were talking about Christmas food and drink with Anne of Eat Feed and Jay of Grape Radio. It emerged that Martin is a big fan of the Patrick O'Brien Aubrey/Maturin novels. The food in those books is often a source of amusement, viz the exploding Digester (pressure cooker) in The Reverse of the Medal (I think). But I wondered outloud what that favourite of the captain's table, lobscouse, is. Well after the show Martin emailed with the answer:

It is a sort of stew of mixed meats thickened with ships biscuit but the interesting thing about it is, they were so partial to it in Liverpool that they were known as Lobscousers in the 18th century or nowadays shortened to scouse.

It's almost enough to make me rush out (yes I still support REAL bookstores) and buy this

December 23, 2005 in Strange Enthusiasms | Permalink


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Nobody asked me about Shepards pie. I love it! I even like it over the beef version (Cottage Pie). Now only if I could get some Welsh Mountain mutton for it .... Oh well.

Jay Selman -Producer

Posted by: Jay Selman | Dec 23, 2005 8:49:28 PM

My Norwegian grandmother (dad's side) made lobscouse but it was mashed potatoes, diced onion and corned beef hash mixed together as a Norwegian dish?! We loved it growing up--even my Scottish/Irish mother!

Posted by: Nancy Boyens | Feb 1, 2006 4:35:19 AM

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