Wednesday, September 21, 2011

Bubble and Squeak

Cut about two pounds of cold meat in neat slices, put them into a pan with an ounce of butter, and brown them; at the same time chop one head of tender cabbage, without the stalks, put it into a sauce-pan with two ounces of butter, a saltspoonful of salt, and quarter of a saltspoonful of pepper, and stir it occasionally over the fire until it is quite tender; when both are done, lay the slices of beef in the centre of a hot dish, and arrange the cabbage around it; serve it hot.

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