Not just a dialect – the origins of Liverpool’s Scouse dish
Liverpudlians have long been known as scousers due largely to their dialect that’s known around the world. What many aren’t aware of, however, is that the name of the dialect is believed by some to have stemmed from the name of a dreamy, utterly warming local dish. Scouse, the dish, is a hearty meat stew, usually made with mutton or beef as well as thick cut vegetables and it’s often accompanied by pickled beetroot and a slice of bread. There are a few tales as to how this dish came to Liverpool but the most common story is that Norwegian sailors and seamen introduced the dish, which became a staple meal for the poorer people usually working on the docks. Hence, the nickname of the dialect was given to those who ate the dish. Today, the tradition of scouse is well and truly alive in Liverpool restaurants, with many local eateries revamping it with their own flare and touch. There are quite a few spots around, including two Liverpool restaurants – Ma Egerton’s and Ma Boyle’s – that are both steeped in history and serve cracking bowls of the good stuff. So, why not book a table with Quandoo and discover what Liverpool restaurants are doing with this historic dish?