Wayne Boatwright wrote:

> On Thu 28 Apr 2005 06:18:57a, Ophelia wrote in rec.food.cooking:
>
> >
> > "Joseph Littleshoes" > wrote in message
> > ...
> >
> >>
> >> Have you heard of the English "bubble and squeak"? 200 years or so
> ago
> >> it was called in England "long worts" vegetables but especially
> >> cabbage and beef. Not made with "sauerkraut" but rather raw
> cabbage.
> >
> > Bubble and Squeak is made with mashed potato and cooked cabbage.
> > Usually
> > made with leftovers
>
> And a very good use of leftovers it is!
>
> > Ophelia
> > Scotland
>
> --
> Wayne Boatwright *¿*

I am no authority on "bubble & squeak" but happen to have a recipe given
to me more than 30 years ago by an elderly English cook, it is quite
possible that she "tweaked" the recipe to appeal to her employers. But
here it is as it was written down for me.

Comments in brackets [...] are mine.

"For this dish, as for a Hash, select those parts of a roasted joint
that are least done [rarest]; it is usually made with slices of cold
boiled beef, sprinkled with a little pepper and just slightly browned
with a bit of butter in a frying pan. If fried too much it will become
hard.

Boil a cabbage, squeeze it quite dry, and chop it small. Take the beef
out of the frying pan and lay the cabbage in it. Sprinkle with a little
pepper and salt over it; keep the pan moving over the fire for a few
minuets; lay the cabbage in the middle of a serving platter and the meat
around it."

As far as i knew this was standard bubble and squeak but the person i
got the recipe from would accompany the dish with what she called "wow
wow sauce"

"Chop some parsley leaves very fine, quarter 2 or 3 dill pickles
[and/or] pickled walnuts and set them aside. Put into a sauce pan a bit
of butter as big as an egg; when it is melted stir in a tablespoon of
flour and about 1/2 pint of beef broth; add a tablespoon of vinegar, a
tablespoon of mushroom ketchup [preferably home made mushroom ketchup
but ordinary commercial ketchup will suffice] or port wine or both and a
teaspoonful of prepared mustard; let it simmer together till it is as
thick a you wish it, put in the reserved parsley and pickles to get warm
and pour it over the beef or rather send it up in a sauce tureen".

While i can not confirm the authenticity of the "bubble & squeak" i can
confirm it is qutie good, even with out the "wow wow" sauce, i usually
serve it with a generous quantity of garlic butter. But then i am very
fond of cabbage as a cooking ingrdient. I always put about 1/4 of a
head of raw cabbage, finely minced, in my 1 lb. meat loaf.
---
Joseph Littleshoes