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Title: Elizabeth Ayrton's Bubble & Squeak
Categories: Entree Vegetable Beef British Historical
Yield: 4 Servings
| 16 | sl | Beef; cold cooked |
| 1 | Green cabbage; enough for 4 | |
| OPTIONAL | ||
| 1 | Onion | |
| 1 | lb | Cooked mashed potato |
Lightly brown in butter neat lean slices of cold boiled or roast beef which have been lightly dudted with pepper. Keep hot, _covered_ so that they will not harden. Meanwhile chop finely a green cabbage, boil it in very little water till tender; drain it well, pressing out all the water. If onion is used, chop it or slice it and lightly fry it in the pan in which the beef was browned, adding a little more butter if necessary. When soft, add the cabbage and potato and cook until it forms a cake. Turn the cake once, fry a little more and then serve on a flat dish with the beef round it and some good gravy.
Recipe Elizabeth Ayrton "The cookery of England" MMed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 09 Mar 97 National Cooking Echo Ä
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