814. BUBBLE AND SQUEAK

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

slices (not too thin) of cold boiled round, or edge-bone, of salt beef
an equal number of pieces of the white fat of the beef
two summer or savoy cabbages
four ounces of fresh butter
one ounce of glaze
pepper and salt
a little thin brown sauce

Instructions (14)

Cut some slices (not too thin) of cold boiled round, or edge-bone, of salt beef; trim them neatly.
Trim an equal number of pieces of the white fat of the beef neatly.
Set the beef slices and fat pieces aside on a plate.
Boil two summer or savoy cabbages.
Remove the stalks from the cabbages.
Chop the cabbages fine.
Put the chopped cabbage into a stewpan with four ounces of fresh butter and one ounce of glaze.
Season the cabbage mixture with pepper and salt.
When about to send to table, fry the slices of beef in a sauta or frying pan, commencing with the pieces of fat.
Stir the cabbage on the fire until quite hot.
Pile the hot cabbage up in the centre of the dish.
Place the slices of beef and the pieces of fat around the cabbage.
Pour a little thin brown sauce over the whole.
Serve.

Original Text

814. BUBBLE AND SQUEAK.
Cut some slices (not too thin) of cold boiled round, or edge-bone, of salt beef; trim them neatly; as also an equal number of pieces of the white fat of the beef, and set them aside on a plate. Boil two summer or savoy cabbages, remove the stalks, chop them fine and put them into a stewpan with four ounces of fresh butter and one ounce of glaze; season with pepper and salt. When about to send to table, fry the slices of beef in a sauta or frying pan, commencing with the pieces of fat; stir the cabbage on the fire until quite hot, and then pile it up in the centre of the dish; place the slices of beef and the pieces of fat round it, pour a little thin brown sauce over the whole, and serve.

Notes

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