Bubble and Squeak

This is a favourite dish with some people, and is available when it happens that you have had boiled beef the day before; it is certainly preferable to a cold dinner.

Cut the beef and its fat in slices about the sixth of an inch in thickness, and fry them quickly over a brisk fire, just enough to warm the meat through without, drying it, and dish it up round some chopped or small cut dressed cabbage, carrots, and parsnips, seasoned with pepper and salt, and fried with butter. No sauce.

Note.—It is usual when people are fond of bubble-and-squeak to boil sufficient vegetables with the beef for a dish of bubble-and-squeak the next day.