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    Scous or Scaws (Traditional Hotpot)

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    Ingredients:

    Servings:

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    Directions:

    Prep Time: 0 mins

    Total Time: 3 hrs

    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.
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    Traditional Gravy for Roast Beef, Lamb, Pork or Duck. Recipe by French Tart

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    About This Recipe

    Scous or Scaws (Traditional Hotpot)

    on July 30, 2010
    ID #433920

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

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    Nutrition Facts

    Scous or Scaws (Traditional Hotpot)

    Serving Size: 1 (805 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%
    Monounsaturated Fat 6.0 g
    30%
    Polyunsaturated Fat 0.8 g
    4%
    Trans Fat 0.0 g
    0%
    Cholesterol 68.7 mg
    2%
    Sodium 370.5 mg
    15%
    Potassium 1893.0 mg
    54%
    Magnesium 129.7 mg
    5%
    Total Carbohydrate 60.9 g
    20%
    Dietary Fiber 11.6 g
    46%
    Protein 31.8%
    63%
    Detailed Nutrition Values About Nutrition Info

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