TO MAKE BUBBLE AND SQUEAK.
Published by request of the gentlemen of both Universities.
First—Take of beef, or mutton, or lamb, or veal, or any other meat, two pounds and a half, or any other quantity; be sure to keep it in salt till the saline particles have locked up all the animal juices, and rendered the fibres hard of digestion; then boil it over a turf or peat fire, in a brass kettle, covered with a copper lid, until it is over much done.
Second—Take a large turned cabbage, and boil it in a bell metal pot until it is done enough, or (if you think proper) too much.
Thirdly—Slice the meat, and souse that and the cabbage both in a frying pan together, and let them bubble and squeak over a charcoal fire for half an hour, three minutes, and two seconds.
Lastly—Devour the whole, which will not weigh more than four pounds, for a quantum sufficit; drink six pints of good, fat ale; sit, smoke, sleep, snore, and forget your book.