Out Like a Lamb

Liverpool’s Maggie May’s serves up a decades-old family stew recipe of a longtime local favorite: scouse

- Jessica Marksbury, Angus Murray and Jack Hirsh

HERE IN THE U.S., regional nicknames are commonplace. If you hear the words Hoosier, Buckeye or Tar Heel, you likely know exactly where that person is from—and probably which sports team they root for too.

Regional nicknames are even more prolific in the UK, where a single town may have half a dozen different monikers. Liverpool, the northwest England home of this year’s Open Championship at Royal Liverpool, has a nickname with an origin that is arguably more unique. Liverpool locals proudly identify as “Scouse” or “Scousers.” Where in the world did that name come from? Food, naturally. The hearty, stew-like dish, “lobscouse,” was a favorite during Liverpool’s heyday as a premier port city, and it remains a local staple to this day.