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1
1036
Enquire within upon everything
·
Robert Kemp Philp
430
[TRY
ALL
THINGS,
HOLD
FAST
THAT
WHICH
IS
GOOD.]
1141.
Beef
Bubble
and
Squeak.
Cut
into
pieces
convenient
for
frying,
cold
roasted
or
boiled
beef;
pepper,
salt,
and
fry
them;
when
done,
lay
them
on
a
hot
drainer,
and
while
the
meat
is
draining
from
the
fat
used
in
frying
them,
have
in
readiness
a
cabbage
already
boiled
in
two
waters;
chop
it
small,
and
put
it
in
the
frying-pan
with
some
butter,
add
a
little
pepper
and
keep
stirring
it,
that
all
of
it
may
be
equally
done.
When
taken
from
the
fire,
sprinkle
over
the
cabbage
a
very
little
vinegar,
only
enough
to
give
it
a
slightly
acid
taste.
Place
the
cabbage
in
the
centre
of
the
dish,
and
arrange
the
slices
of
meat
neatly
around
it.
1142.
Beef
or
Mutton
Lobscous.
Mince,
not
too
finely,
some
cold
roasted
beef
or
mutton.
Chop
the
bones,
and
put
them
in
a
saucepan
with
six
potatoes
peeled
and
sliced,
one
onion,
also
sliced,
some
pepper
and
salt;
of
these
make
a
gravy.
When
the
potatoes
are
completely
incorporated
with
the
gravy,
take
out
the
bones
and
put
in
the
meat;
stew
the
whole
together
for
an
hour
before
it
is
to
be
served.
1143.
Beef
Rissoles.
Mince
and
season
cold
beef,
and
flavour
it
with
mushroom
or
walnut
ketchup.
Make
of
beef
dripping
a
very
thin
paste,
roll
it
out
in
thin
pieces,
about
four
inches
square;
enclose
in
each
piece
some
of
the
mince,
in
the
same
way
as
for
puffs,
cutting
each
neatly
all
round;
fry
them
in
dripping
to
a
very
light
brown.
The
paste
can
scarcely
be
rolled
out
too
thin.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
