Scous or Scaws (Traditional Hotpot)
Taken from 'Rosemany Conley's Complete Hip and Thigh Diet' book
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INGREDIENTS
Nutrition- 450
- 1liter water
-
- 2tablespoons Worcestershire sauce
- 1
- 700
- 1
- 1
- 1
- 1
- 1
- 1
- 1vegetable stock cube
- 1beef stock cube
- 2cm tomato puree
- 175
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DIRECTIONS
- This is best prepared the night before.
- 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.
- Bring to the boil again and add worcester sauce, mushrooms, potatoes, carrot turnip, parsnip, onion, leeks, sweed, stock cubes, tomato puree and peas.
- Simmer for about 2 hours and check seasoning occasionally. Top up occsionally with boiling water.
- Serve with red cabbage and triangles of bread.
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