The chaste description even of a "bécasse "Īnd Robert Browning (1812-1889) too, referred to it in Holy-Cross Day:īlessedest Thursday's the fat of the week. "Bubble and squeak" would spoil my liquid lay: I must not introduce even a spare rib here, Than could roast beef in our rough John Bull way: Lord Byron (1788-1824), no less, mentions it in Don Juan, Canto XV:Īlas! I must leave undescribed the gibier,Īll which I use to make my rhymes run glibber The poets have not been silent on the matter of Bubble and Squeak. It is generally accepted that the name of the dish comes from the sizzling noise as it cooks in the frying pan, as is poetically explained in our quotation for the day, below.
Then eat a Quantum sufficit, or two Pounds and a half, and after it drink sixteen Pints of fat Ale, smoak, sleep, snoar, belch, and forget your Book. Then slice the Beef, and souse that and the Cabbage both in a Frying-Pan together, and let it bubble and squeak over a Charcoal Fire, for half an Hour, three Minutes, and two Seconds. Then take Cabbage (that which is most windy, and capable of producing the greatest Report) and boil it in a Bell-Metal Pot till it is done enough, or if you think proper, till it is done too much. Take of Beef, Mutton, or Lamb, or Veal, or any other Meat, two Pounds and an half, or any other Quantity let it lay in Salt, till the saline Particles have lock’d up all the Juices of the Animal, and render’d the Fibres too hard to be digested then boil it over a Turf or Peat Fire, in a Brass Kettle cover’d with a Copper Lid, till it is much done. Published at the Request of the Gentlemen of both Universities. Which contains the Art of making BUBBLE AND SQUEAK for Supper.
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