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Penny Dreadful: From True Crime to FictionThe Madding Crowd: 18th Century LondonBloodletting: Barber Surgeons and Early MedicineThe Play's the Thing: From Melodrama to Musical

Recipes
Black Pudding or Blood Sausage
Bubble and Squeak
Chatwetty's Traditional Meat Pie
Cock-A-Leekie Stew
Haggis
Howtowdie
Love in Disguise
Poor Knights
Spotted Dick
Steak and Kidney Pie
Syllabub
Toad-in-the-Hole
Sweeney Todd, The Demon Barber of Fleet Street in Concert
Bubble and Squeak
This is a very old dish, used as a way to finish up the leftovers. The name comes from what happens when you cook it.
Serves 6.
1 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cooked, cubed ham or beef
1 tablespoon butter
3 cups potatoes, mashed
1 teaspoon paprika
Salt and pepper to taste
1. In a large saucepan, cook cabbage in small amount of water until done, about 5 minutes. Drain, remove cabbage and set aside.
2. In same pan, sauté bacon and onion until soft, add ham, and cook until heated through.
3. Stir in butter, then add the cooked cabbage.
4. Mix in potatoes and stir well. Season with paprika, salt and pepper.
5. Cook for additional 15 minutes without stirring, so that the edges and underside are browned but not stuck.
6. Serve piping hot.

Chatwetty's Traditional Meat PieNext



Home  -  I. Penny Dreadful  -  II. The Madding Crowd  -  III. Bloodletting
IV. The Play's the Thing  -  Recipes


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