Bubble-and-Squeak is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic leftovers dish of fried cold beef served with a mix of boiled cabbage and onions fried in butter. The full recipe is presented here and I hope you enjoy this classic British version of: Bubble-and-Squeak.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BUBBLE-AND-SQUEAK (Cold Meat Cookery).
616. INGREDIENTS.—A few thin slices of cold boiled beef; butter, cabbage, 1 sliced onion, pepper and salt to taste.
Mode.—Fry the slices of beef gently in a little butter, taking care not to dry them up. Lay them on a flat dish, and cover with fried greens. The greens may be prepared from cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed, till quite hot, in a frying-pan, with butter, a sliced onion, and seasoning of pepper and salt. When the onion is done, it is ready to serve.
Time.—Altogether, 1/2 hour.
Average cost, exclusive of the cold beef, 3d.
Seasonable at any time.
Modern Redaction
Ingredients:
10 thin slices of cold, boiled, beef
4 tbsp butter
1 cabbage (savoy or white) or an equivalent amount of Brussels sprouts
1 onion, chopped
salt and freshly-ground black pepper, to taste
Method:
Quarter and core the cabbage, place in a pan of lightly-salted water and cook for about 20 minutes, or until tender. Drain thoroughly and mince whilst still hot.
In the meantime, melt the butter in a frying pan add the beef slices and fry briskly until warmed through (do not allow to dry out). Lay the beef in the base of a flat dish then add the greens to the butter remaining in the pan along with the onion. Season to taste and fry for about 4 minutes, or until the onion is soft.
