395. Bubble and Squeak.—I am certain you must know, as well as myself, of our hereditary dish called bubble and squeak; but, like the preparation of other things, there is a good way and a bad; and, as you prefer the former to the latter, proceed as follows:—Boil a few greens, or a savoy cabbage (which has been previously well-washed), in plain water until tender, which then drain until quite dry in a colander or sieve, put it upon a trencher, and chop it rather fine with a knife, then for a pound of salt beef you have in slices, put nearly a quarter of a pound of butter into a frying-pan, in which sauté the beef gently but not too dry; when done, keep it hot, put the cabbage in the frying-pan, season with a little salt and pepper, and when hot through, dress it upon a dish, lay the beef over and serve. Endive or large cabbage-lettuces may be used instead of cabbage, but care must be taken to drain off all the water.