Bubble and Squeak

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb cold boiled beef
  • 1 cabbage
  • 1 onion
  • 1 carrot
  • 2oz butter
  • Salt and pepper
  • A little beef stock


    The beef is best if slightly underdone. It should be cut in pieces about one-eighth-of-an-inch thick. Boil the cabbage, onion and carrot until just tender. Drain very well, and mince finely. Melt the butter and put in the beef to warm, taking care it does not dry up. Remove the meat and put in the vegetables and cook them until very hot, moistening with a little stock. Add salt and pepper and dish the vegetables with the meat in a shallow dish, moistening with a little more stock.

    Bubble and squeak is usually thought of as fried leftover vegetables, most often potatoes and cabbage or sprouts. The original dish always included boiled beef, either fresh or salt. This version comes from a handwritten family cookery book dated 1847.