This dish that is the rich cousin to poor Scouse, the same basic ingredient but treated a little differently. All the ingredients are cooked together in a large brown earthen ware ‘jug’ in a pot of water over an open fire. A jug was any tall pot that didn’t necessarily have a spout or handle it is just taller than wide so it can be used for cooking in a large pot of water over a fire. Its origins are from the hundreds of mill towns and the thousands of mill workers that lived in them. In this dish lamb, mutton or venison or any other game that could be acquired, I have heard of old recipes involving squirrels or badger. Eaten out of hunger not preference most probably; I would recommend mutton, lamb, venison or a mixture, I have yet to try the more exotic versions!


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