|
|
|
|
"Joseph Littleshoes" > wrote in message
...
> Ophelia wrote:
>
>> "Joseph Littleshoes" > wrote in message
>> ...
>> > 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.
>>
>> Well... as a citizen of UK I can tell you that Bubble and Squeak is
>> not
>> like that now. Take an amount of leftover mashed potato and leftover
>> cabbage and fry in butter, well mixed, and than allowed to brown on
>> one
>> side. Turn and allow the other side to be browed I don't serve it
>> with
>> meat but with a fried egg on top and some bacon
>>
>> O
>
> Hmmmm...i would call what you describe "collcannon" but then again, i
> am no authority.--
Similar
|