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    You are in: Home / Recipes / Scous or Scaws (Traditional Hotpot) Recipe
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    Scous or Scaws (Traditional Hotpot)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    0 mins

    3 hrs

    McCarthy's Note:

    Taken from 'Rosemany Conley's Complete Hip and Thigh Diet' book

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      This is best prepared the night before.
    2. 2
      Place the meat in a casserole, add water and boil for 1-1 1/2 hours. Take off the heat and leave to cool. When cool, skim off all fat.
    3. 3
      Bring to the boil again and add worcester sauce, mushrooms, potatoes, carrot turnip, parsnip, onion, leeks, sweed, stock cubes, tomato puree and peas.
    4. 4
      Simmer for about 2 hours and check seasoning occasionally. Top up occsionally with boiling water.
    5. 5
      Serve with red cabbage and triangles of bread.

    Ratings & Reviews:

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    Nutritional Facts for Scous or Scaws (Traditional Hotpot)

    Serving Size: 1 (783 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.6
     
    Calories from Fat 129
    26%
    Total Fat 14.4 g
    22%
    Saturated Fat 5.5 g
    27%
    Cholesterol 68.7 mg
    22%
    Sodium 370.5 mg
    15%
    Total Carbohydrate 60.9 g
    20%
    Dietary Fiber 11.6 g
    46%
    Sugars 15.4 g
    61%
    Protein 31.8 g
    63%

    The following items or measurements are not included:

    parsnips

    vegetable stock cubes

    tomato puree

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