To put liver into scouse?

[GreedyBastard]

am making a huge pan of scouse (its like irish stew) tomorrow for a bonfire party. I am using stewing steak for it. (its a stew with beef or lamb potatoes carrots and onion)

I am thinking of cutting up a piece of lambs liver very very very small and chuck it in it makes the most amazing gravy when I just make liver onions so am thinking my secret ingredient would make a nice addition to the scouse and wont be noticeable as big lumps of the stuff. Although I love liver so am baised......

AIBU

Yabu!

Argh veto! No liver in the scouse! Biased or not. It will dominate the flavour.

Nooooo

Why not make a gravy with the liver and put just that in? People tend to dislike the texture of liver.

No! Liver does not belong in scouse!

I love liver BTW so not biased in this discussion

Vile

Lamb yes, Liver NO!!!!!

No. YABVVVVU.
Over cooked liver tastes bitter and will spoil the stew. Yuck.

Liver tastes horrible and so I would definitely say no.

I like liver and put chicken livers in bolognese but no, it doesn’t have a place in scouse. Make liver and onions separately for your lunch and add the gravy to the scouse.

Just no!! As a scouser I have to say that’s not allowed! If you do it please don’t call it scouse ..

If it has liver in, it's not scouse! I think that's one thing every recipe for scouse agrees with

ok i definitely wont add it maybe i just need to eat liver today I really want some now

Liver in Scouse? What heresy is this? I'm phoning the Echo.

Liver? A Roger Phillips phone in coming on....

Liver takes only a few minutes to cook, so it doesn't belong in a dish designed for slow tenderising of tougher cuts of meat.

A small amount of celery is good for adding complexity to a stew.

‘D’y’know worra mean, Roger?’

My mum used to put kidney in it. Made for a nice rich gravy, but once I worked out kidney tastes of wee, it put me off so I don't bother any more.

Just no

🤢🤢🤢
YABVVVVVVVVU!!

My gran had an 'interesting' approach to cooking. She grew up in a home with a cook, then as a young wife she lived in India and had servants so she never learned to cook. She came back to England at the start of the war and rationing so the poor love never really got the chance to understand how to cook and then after the war she was a single mother of three and had no money. Her stews (and basically scouse is a lamb stew) always had liver in, usually ox liver, and lentils and all sorts. I do NOT recommend it. And I love lambs liver when it is cooked properly.

Absolute wool behaviour, yabvvvvvvu

we went for no liver and the scouse was perfect all gloopy and just yum.

Glad you didn't, nothing worse than over cooked liver, grey bullets.