A ladle is a type of spoon used for soup, stew, or other foods. Cooks used them to boil, bake, stew, fry, and roast. It might also be eaten with a stew or soup (maraq). This is made from intestines, chopped and deep-fried twice, and used in stew or soup. Salted beef was cooked in a cauldron where different forms of stew were commonly made. Fish sauce is a common condiment for the stew. Scouse is a type of lamb or beef stew. Utica staple foods include chicken riggies, Utica greens, half-moons, mushroom stew, and tomato pie. Nineteenth-century meals included greens fried in bear grease, elk backstrap steaks and venison stew. Potato chunks also commonly appear as a stew ingredient. They carried flour for making damper and sometimes some meat for a stew. There are many descriptions of meat boiled in a cauldron in a form of stew. Examples of popular Irish cuisine include boxty, colcannon, coddle, stew, and bacon and cabbage. Most Bulgarian dishes are oven baked, steamed, or in the form of stew. "Varan" is nothing but plain dal, a common Indian lentil stew.