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Bubble-and-Squeak

List of Ingredients




This Civil War recipe comes from Culinary Hints for the Soldier, published in 1862. It was provided by reenactor and preservationist Rob Hodge, who loves western Loudoun for its many antebellum homes and its old roads and stone walls — a landscape little changed from the days when the armies skirmished and marched across it 130 years ago.


• This is an old and favorite mode of getting rid of bits of corned beef among good housewives at home, and can be advantageously introduced into camp.
• Any pieces of cold corned or salt beef that may be on hand should be cut into slices and sprinkled with pepper. Then put them in a pan, with a little grease or fat, and fry them slightly.
• Boil some cabbage, and squeeze it quite dry. Then cut it up very fine, and serve a piece of beef with a spoonful of cabbage, first seasoning it with pepper, salt and vinegar.

Recipe contributed by:
Rob Hodge
Alexandria



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