When ‘midst the frying Pan in accents savage
The Beef, so surly, quarrels with the Cabbage.
This recipe is exactly the same as that given in the 1819 edition of A New System of Domestic Cookery by Mrs
Lightly brown in butter neat slices of cold boiled or roast beef which have been lightly dusted in pepper. Keep hot, covered so that they will not harden. Meanwhile chop finely a green cabbage, boil it in very little water till tender; drain it well, pressing out all the water. If onion is used, lightly fry it in the pan in which you browned the beef, adding a little more butter if necessary. When soft add the cabbage and potato arid cook until it forms a cake. Turn the cake once, fry a little more and then serve on a flat dish with the beef round it and some good gravy.
* The Cook’s Oracle.
©1975 The Estate of Elizabeth Ayrton