Bubble and Squeak, or fried Beef or Mutton and Cabbage (No. 505)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Select those parts of the joint that have been least done for this, as for a hash.
  2. Take slices of cold boiled salted-beef, sprinkle with a little pepper, and just lightly brown with a bit of butter in a frying-pan. If it is fried too much it will be hard.
  3. Boil a cabbage, squeeze it quite dry, and chop it small.
  4. Take the beef out of the frying-pan, and lay the cabbage in it.
  5. Sprinkle a little pepper and salt over the cabbage.
  6. Keep the pan moving over the fire for a few minutes.
  7. Lay the cabbage in the middle of a dish, and the meat round it.
Original Text
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.” [317] 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. For sauce, see No. 356, or No. 328.
Notes
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