The meal scouse was common in working class Liverpool in the past, and is a thick stew of lamb and vegetables, slow cooked in a pan to make cheap cuts of meat more palatable. For the very poor you could make do with 'blind scouse' which is a lamb stew with the lamb left out.The older origin of the word is probably from the old Norse word 'skaus' again for a type of stew. There are a lot of recipes for Lob Scouse and the term was picked up from sailors (German,Norwegian et al) The port of Liverpool adopted it and scousers were born.