Bubble and Squeak
From A year's cookery, 1880
Serves 4
No sauce is required for this dish.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 35. The excerpt below is the record exactly as published.
Bubble and Squeak. Vermicelli Soup. Collared Tongue. Apples and Tapioca. Steak a la Bearnaise. Buttered Toast. Fried Potatoes. Dry Toast. Brussels Sprouts. Honey. Newmarket Pudding. Brown and White Bread and Butter. Cheese. Corn Flour Milk. Marketing. For the Day.— A slice of Rump Steak not less than one inch thick, and weighing from three to three pounds and a half. The steak should not be cut from the *0 A YEAR'S COOKERY. rump very long before it is used, and, if the weather be favourable, before it is taken the meat should have been hung for some days. To choose steak, see Remarks on Marketing, January 1st. Apples, Potatoes, Brussels Sprouts, Savoy. For To-morrow.— Order, to come first thing in the morning, about four pounds of the thick Flank of Beef (see January 10th) ; Pearl Barley ; Muffins. Breakfast. — Bloaters (see January 3rd) ; Collared Tongue (Market¬ ing, January 2nd, and Note 2, January 3rd) ; Corn Flour Milk (June 19th). Luncheo is.— Bubble and Squeak. — Cut the remains of the boiled beef into thin slices, fat and lean together. If sufficient cabbage were left, mince it finely ; if there be not sufficient, boil a small savoy till done enough, drain, press it well, and cut it small. Fry the slices of meat in a frying-pan over a brisk fire with butter or dripping
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Cook this with the app: pantry check, scaling, and the assistant.