scouse (n.)

1840, "sailor's stew made of meat, vegetables, and hardtack," short for lobscouse (1706), a word of uncertain origin (compare loblolly).

Lobscouse. A dish much eaten at sea, composed of salt beef, biscuit and onions, well peppered, and stewed together. [Grose, "Dictionary of the Vulgar Tongue," 1788]

Transferred sense of "native or inhabitant of Liverpool" (where the stew is a characteristic dish) is recorded by 1945; in reference to the regional dialect by 1963. Related: Scouser (1959) 

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