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[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.