Bubble and Squeak

Ingredients

• about 2 pounds of lean cold meat
• 1 tablespoonful of dripping
• 2 tablespoonfuls of butter
• salt and pepper to taste

Method

1. 1

   Cut meat into thin slices and color quickly in dripping.

2. 2

   Chop boiled cabbage, heat with butter, salt, and pepper until hot and beginning to color.

3. 3

   Serve the cabbage on a platter, press down in the center, and arrange the browned meat.

As published

This recipe was extracted from 365 tasty dishes (1906), page 50. The excerpt below is the record exactly as published.

Bubble and Squeak. Bubble and squeak is the old name for a warmed over dish of cold meat and cabbage, the meat being usually corned beef though cold boiled or baked beef was also used. Cut about 2 pounds of lean cold meat in small, rather thin slices. Put them in a pan with I tablespoonful of dripping and let them color quickly. Chop the boiled cabbage and put it into a saucepan with 2 tablespoonfuls of butter, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.