soaked cake how 3511Here is a recipe for a Black Forest cake that is usually sprinkled with Kirsch. There are many cakes that are sprinkled with liquor - the amount is deceptive as the liquors are quite sweet Dimitri...
Wayne Boatwright
I am no authority on "bubble & squeak" but happen to have a recipe given to me more than 30 years ago by an elderly English cook, it is quite possible that she "tweaked" the recipe to appeal to her employers. But here it is as it was written down for me.
Comments in brackets are mine.
"For this dish, as for a Hash, select those parts of a roasted joint that are least done rarest; it is usually made with slices of cold boiled beef, sprinkled with a little pepper and just slightly browned with a bit of butter in a frying pan. If fried too much it will become hard.
Boil a cabbage, squeeze it quite dry, and chop it small. Take the beef out of the frying pan and lay the cabbage in it. Sprinkle with a little pepper and salt over it; keep the pan moving over the fire for a few minuets; lay the cabbage in the middle of a serving platter and the meat around it."
As far as i knew this was standard bubble and squeak but the person i got the recipe from would accompany the dish with what she called "wow wow sauce"
"Chop some parsley leaves very fine, quarter 2 or 3 dill pickles and-or pickled walnuts and set them aside. Put into a sauce pan a bit of butter as big as an egg; when it is melted stir in a tablespoon of flour and about 1-2 pint of beef broth; add a tablespoon of vinegar, a tablespoon of mushroom ketchup preferably home made mushroom ketchup but ordinary commercial ketchup will suffice or port wine or both and a teaspoonful of prepared mustard; let it simmer together till it is as thick a you wish it, put in the reserved parsley and pickles to get warm and pour it over the beef or rather send it up in a sauce tureen".
While i can not confirm the authenticity of the "bubble & squeak" i can confirm it is qutie good, even with out the "wow wow" sauce, i usually serve it with a generous quanbreasty of garlic butter. But then i am very fond of cabbage as a cooking ingrdient. I always put about 1-4 of a head of raw cabbage, finely minced, in my 1 lb. meat loaf. --- Joseph Littleshoes
