Bubble and Squeak, or fried Beef or Mutton and Cabbage.—(No. 505.)
“When ’midst the frying pan, in accents savage,
The beef, so surly, quarrels with the cabbage.”
For this, as for a hash, select those parts of the joint that have been least done; it is generally made with slices of cold boiled salted-beef, sprinkled with a little pepper, and just lightly browned with a bit of butter in a frying-pan: if it is fried too much it will be hard.
Boil a cabbage, squeeze it quite dry, and chop it small; take the beef out of the frying-pan, and lay the cabbage in it; sprinkle a little pepper and salt over it; keep the pan moving over the fire for a few minutes; lay the cabbage in the middle of a dish, and the meat round it.
The Cook's Oracle; and Housekeeper's Manual
·
William Kitchiner
