Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

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Bubble and Squeak

Chop some boiled white cabbage, season it with pepper and salt, and toss it in butter. Pepper and broil some slices of cold salted beef-if underdone, so much the better. Put the cabbage into a dish, lay round it the slices of beef, garnish it if you will with slices of carrot, and serve it very hot.

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