Bubble and Squeak - no not from Athens

[BensGrandad]

Mrs Beeton's 1861 recipe (always a good starting point for a binfest about food) says:-

A few thin slices of cold, boiled beef, boiled cabbage, a sliced onion, salt and pepper, and plenty of butter (for the frying).

Fry the beef gently. Then fry the vegetables and spread over the beef.

The obvious conflict with modern eating is the sliced boiled beef. Who boils beef and slices it these days?

That is what the chef with James Martin said and the idea is that the oil in the fried cabbage bubbles to fry and then squeaks when it is cooking, hence the name.

 

[Norman Baker suck my lozenge]

Sprouts and parsnips are a must,left over roast pots and onions,carrot and swede .
Also little bit of pepper sauce.Ringpiece like a dragons nostril the next day.

 

[jevs]

Anything that's left over from Sunday roast gets finely chopped....Sprouts, swede, parsnips, spuds, stuffing, cauliflower, leeks you name it. Any left over meat then goes in and it all gets shallow fried in olive oil until virtually black on the outside.

Serve with Branston pickle.

The perfect, and very cheap monday dinner.

 

[Mellor 3 Ward 4]

What do people put in bubble and squeak. Watching James Martin last Saturday a chap was saying it shouldnt have potatoes just cabbage and shredded beef similar to pulled pork but beef. I use whatever veg is left over, what do others use.

Anything that's left over.

Including potatoes.

Bubble and squeak, on Boxing Day evening, with cold Turkey and Ham. Just add pickles, pickled onions etc...yum.