Conference turris::cooks

    I'm not from the UK but I know it as sausage and cabbage (sometimes
    with potatoe mixed in with the cabbage). It's a good wind generator.

        Where I come from it is mashed potato, mashed pumpkin, maybe
        peas and finely chopped onions. with the whole lot optionally
        in patties and served fried...
        
        q
        

       When I was growing up in Northern England my Grandmother would
       often impose [:-)] this on us on a Monday:

       Essentially any left over veggies from the Sunday roast (most
       often cabbage or garden peas, but anything is usable) seasoned
       with chopped onions pepper and salt to taste and mixed in mashed
       potatoe, then skillet fried until crispy on the outside.

       My mouth is watering at the memories....

       /. Ian .\

    I always thought Bubble n' Squeek was Irish.  My mother (Boston
    Irish) always makes this after St. Paddy's Day.  Go back through
    the NOTES and find any recipe for Corned Beef and Cabbage or a New
    England Boiled Dinner.  Bubble n' Squeek as I know it is just leftovers
    from the day before thrown in a frying pan with a little butter.
    
    That's right, everything goes into the pan: beef, cabbage, turnip,
    carrots, potatoes, and onions.  It really does "bubble and squeek"
    as you fry it.  I guess it has something to do with the all the
    previously boiled vegetables and the beef being fried. Gooooooood!
    
    For fun: I saw an entry for Bubble and Squeek in one of those large
    unabridged Websters Dictionaries.  Look it up.
    

       You may be right about it originally being Irish. Admittedly when
       I was growing up it was common in Northern England, but then so
       also were people of Irish origin (ever heard of the Liverpool
       Irish?). It was even on occasions served for school lunch.

       However my Grandmother was most definitely Irish (she even cursed
       me out in Erse [gaelic] whenever I misbehaved!)

       /. Ian .\

    
    
    Bubble and Squeak is also found in South Wales - and there is a Welsh
    language name for it (which escapes me for the moment. I'll see if I
    can find it in one of my Welsh cookbooks). The version I was taught to
    cook by my great-grandfather, who was born in the 1860s, and who told
    me that he had been taught by HIS grandfather, is basically the same as
    some of the previous ones, ie you take the remaining meat from the
    Sunday roast (normally beef, but I've had reasonable results with
    lamb), cut it up into smallish pieces, add all the leftover veg
    (smashed up) which MUST include potatoes and cabbage, and then fry
    the whole lot in the dripping from the meat (or lard, or failing
    that butter) until the surface in contact with the pan is crispy
    and golden. I like to serve it along with fried sausage or grilled
    chops and a fried egg.
    
    I'm sorry to say that in the UK you can now buy FROZEN B&S. It tastes
    revolting and in any case seems to totally defeat the purpose of
    the dish, which is to use up all the leftovers from the Sunday roast.
    
    Andy
    

    
    
    Well, MY maternal grandparents (from Scotland) used to make Bubble
    -n- Squeak from lamb.  We always had it after Easter dinner.  And
    it included potatoes, and veggies (celery, carrots, onions, etc.),
    but it was more of a stew in a large pot rather than fried in  a
    skillet.  I believe that it may have even had dumplings in it (and
    the gravy bubbling around them make the squeak - hence the name).
    
    Now my mouth is watering - I'll have to call my mother and see if
    she has the recipe.
    
    

    Here's a recipe for it that uses fresh rather than leftover
    ingredients:
    
    3 large potatoes (about 1 1/2 lb total)
    1/2 large head cabbage (about 2 lb)
    2 c thinly sliced leeks
    1 t juniper berries <-- try a liquor store for these
    1 t cumin seeds
    1 t caraway seeds
    (salt)
    pepper
    1 T white wine vinegar
    1/4 c butter
    1/2 c chopped onion
    1/2 c heavy cream
    
    Peel and dice potatoes into a bowl of cold water and set aside.
    Core and chop the cabbage, and plunge into boiling water.
    Add 1 c leeks, juniper berries, cumin seed, caraway seed, and salt to
    taste.
    Add vinegar.
    Bring back to a boil and simmer 5 minutes or until cabbage is tender.
    Drain cabbage and leeks, reerving the liquid.  Set caabage and leeks
    aside.
    Return the water to the suacepan and bring to a boil.
    Drain the potatoes and add to the pan.  Simmer about 12 minutes or
    until tender.
    Meanwhile, heat 3 T butter in a large casserole and add the onion and
    remaining leeks.  Cook, stirring, until wilted.
    Add the cabbage mixture and cook about 2 minutes longer, tossing
    lightly to blend.
    Drain the potatoes and puree them in a ricer or food mill.
    Add the potatoes to the casserole and continue cooking about 5 minutes,
    stirring frequently.
    Add the cream, and salt and pepper to taste.
    Cook, stirring, about 2 minutes.
    Stire in the remaining butter.
    Makes 4-6 servings.

    MY GRANDMOTHER USE TO MAKE THE SAME THING ALMOST EXCEPT SHE ADDED
    CANNED OR PICKELED BEETS AND CALLED IT RED FLANNEL HASH AND BOY WAS IT
    GOOD.