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Available for over a year

Harking back from the bustling port days, Scouse was originally cheap and filling. To this day, it remains a hearty stew generally consisting of meat, either lamb or beef, with potatoes, carrots and onions and served with pickled beetroot or cabbage and some crusty bread on the side. But what came first: Scouse or Scousers? Let's find out with the team at Ma Boyle’s Alehouse and Eatery in Liverpool.