- Location
- Back in the Peace Country
Newfoundland Lobscouse
A traditional Newfoundland dish that, with a bit of preparation, is very easy to prepare.
“Scouse was originally a sailor's dish of boiled meat, vegetables, and hard tack. The word is a shortened form of lobscouse, from the north German Labskaus, which is a similar seafarers' dish. The dish is also known in Norway as 'lapskaus' and in Denmark as 'labskovs'. It has given its name to the Liverpool dialect of English and to those who speak it, Scousers.” (http://en.wikipedia.org/wiki/Lobscouse)
Ingredients:
1 lb. Salt Meat, Cubed
1 cup each of
- Diced Carrot
- Turnip
- Potato
1 Parsnip, diced
1 med. Onion, diced
1 cup Cabbage, chopped
2 tbsp. Rice
Soak meat overnight to remove the salt. Drain. Add 6 or 7 cups fresh, cold water and cook for 1 hour. Add vegetables and rice. Cook until tender.
Spare ribs may be used instead of salt meat and Newfoundland hard tack may be substituted for the rice.
Note:
hard tack – also called ship's biscuit or sea biscuit – is a simple type of cracker or biscuit, made from flour, water, and salt. Cheap and long-lasting, it was used during long sea voyages and military campaigns as a primary foodstuff usually dunked in water, brine, coffee or some other liquid or cooked into a skillet meal. Baked hard it would keep for months as long as it was kept dry.
The name derives from the British seamen's slang for food, "tack", and the fact it is so hard and dry.
A traditional Newfoundland dish that, with a bit of preparation, is very easy to prepare.
“Scouse was originally a sailor's dish of boiled meat, vegetables, and hard tack. The word is a shortened form of lobscouse, from the north German Labskaus, which is a similar seafarers' dish. The dish is also known in Norway as 'lapskaus' and in Denmark as 'labskovs'. It has given its name to the Liverpool dialect of English and to those who speak it, Scousers.” (http://en.wikipedia.org/wiki/Lobscouse)
Ingredients:
1 lb. Salt Meat, Cubed
1 cup each of
- Diced Carrot
- Turnip
- Potato
1 Parsnip, diced
1 med. Onion, diced
1 cup Cabbage, chopped
2 tbsp. Rice
Soak meat overnight to remove the salt. Drain. Add 6 or 7 cups fresh, cold water and cook for 1 hour. Add vegetables and rice. Cook until tender.
Spare ribs may be used instead of salt meat and Newfoundland hard tack may be substituted for the rice.
Note:
hard tack – also called ship's biscuit or sea biscuit – is a simple type of cracker or biscuit, made from flour, water, and salt. Cheap and long-lasting, it was used during long sea voyages and military campaigns as a primary foodstuff usually dunked in water, brine, coffee or some other liquid or cooked into a skillet meal. Baked hard it would keep for months as long as it was kept dry.
The name derives from the British seamen's slang for food, "tack", and the fact it is so hard and dry.
