Bubble and Squeak

Ingredients

• 4 cups cold corned beef or beef left from a pot roast
• 3 tablespoons butter
• 2 cups cold boiled cabbage
• Salt and pepper

Method

1. 1

   Cut the cold meat into small strips and sauté them in a tablespoon of butter.

2. 2

   Chop the cabbage and two tablespoons of butter in an omelet pan.

3. 3

   Pepper and salt it and stir over the fire till it begins to brown.

4. 4

   Arrange it on a hot platter as a border and into the middle put the hot meat.

5. 5

   Serve with boiled potatoes.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 34. The excerpt below is the record exactly as published.

BUBBLE AND SQUEAK 4 cups cold corned beef or beef left from a pot roast 3 tablespoons butter 2 cups cold boiled cabbage Salt and pepper

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