Miroton aux choux

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

cold beef, preferably cold boiled beef ↝ Beef, ground, raw [Ground beef]
cold cooked greens of any kind ↝ Green beans, raw [String beans]
one-third of their bulk of cold cooked potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little finely minced onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little butter or clarified dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Slice down some cold beef, preferably cold boiled beef, and heat it by tossing it over the fire till hot and beginning to colour.
Have ready some cold cooked greens of any kind, with one-third of their bulk of cold cooked potato; chop them up together, seasoning them with salt, pepper, and a little finely minced onion.
Add to them a little butter or clarified dripping, and stir it all over the fire till quite hot; then dish it in a mound, with the fried beef round, and send to table at once.
If preferred, pack the chopped vegetable in a buttered cup or jar, and bake till ready to turn out, and use as before.

Original Text · last edited 4 days ago

Miroton aux choux.—Slice down some cold beef, preferably cold boiled beef, and heat it by tossing it over the fire till hot and beginning to colour. Have ready some cold cooked greens of any kind, with one-third of their bulk of cold cooked potato; chop them up together, seasoning them with salt, pepper, and a little finely minced onion. Add to them a little butter or clarified dripping, and stir it all over the fire till quite hot; then dish it in a mound, with the fried beef round, and send to table at once. If preferred, pack the chopped vegetable in a buttered cup or jar, and bake till ready to turn out, and use as before. This is really a French version of “bubble and squeak,” the only difference being that they generally use the fresh bouilli from the pot au feu.

Notes

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