Scouse is a simple stew of mutton, potatoes and onions. It is traditionally served with pickled red cabbage and bread.

Also known as lobscouse, the etymology is uncertain, but there is a German or Norwegian sailors' stew called Labskaus.

See Also

A meat-free version is known as Blind Scouse.


Scouse is the native dish of 's home city of Liverpool in North West England, although you'd be hard pressed to find a restaurant serving it here now. Scouse is also the name of the local dialect of English, and by derivation refers to the local people as well.