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Bubble and Squeak

I lb. cold boiled salt beef 4 ozs. (1/2 cup) butter or I boiled cabbage drippings Pepper Cut the salt beef in thin slices and sprinkle it over with a little pepper; melt the butter or drippings in a frying-pan. When hot put the beef into it, and fry on both sides until it is a golden color; then take up, put the pieces of meat between two plates, and keep them hot over boiling water. Chop the cabbage, put it into the pan in which the beef was fried, and fry it for five minutes; turn it out in the center of a hot dish and arrange the slices of beef round. Serve very hot.

If liked, cold mashed potatoes, shredded onions and a little vinegar may be added.

Bubble and squeak is the fanciful name applied to an old English dish of fried beef and cabbage. "When 'midst the frying-pan, in accents savage, The beef so surly quarrels with the cabbage."

Dr. Kitchener set the lines to music, and furnished a sauce for the dish. Even George Augusta Sala, who was both a clever cook and a conscientious epicure, was very fond of boiled beef when it was served à la Bubble and Squeak.

I lb. liver