This dish once had its very own tool - a scraperSchaber, Spachtelscraper that looks like something you might use to lay tilesFliesen verlegento lay tiles. It’s said that Marie-Antoine Carême, the celebrated French chef who cooked for George before he to ascendbesteigenascended the throne, gave up his job in disgustangewidertin disgust, refusing to cook such bourgeoisbürgerlichbourgeois dishes.Īlthough it’s made from leftovers, bubble and squeak deserves more than minor culinary status. Historians, however, say he had a secret passion for good old bubble and squeak. King George IV, who to reignregierenreigned from 1820 to 1830, was known for his extravagant lifestyle and tastes, including fancyausgefallenfancy French food. Simple it may be, but this is a dish good enough for royalty. to fast-forwardvorspulenFast-forward to 1951, with Britain recovering from the hungry war years, and food bible Good Housekeeping magazine had officially thrown out the meat. Back then, though, bubble and squeak also contained beef. The name is recorded in the Classical Dictionary of the Vulgar Tongue, a seminalbahnbrechendseminal work on British slang created in 1785 by lexicographer Francis Grose. And cabbage apparentlyanscheinendapparently squeaks. Yes, mashed potato bubbles in the frying pan. In fact, the name comes from the sound the ingredients make while cooking. Long enjoyed on otherwise drearytrostlos, langweiligdreary Monday nights, this hot potato-and- cabbageKohlcabbage hashGehackteshash, with the outside a delicious crispy brown, provides all the sustenanceNahrung, Nährwertsustenance you need to keep calm and carry on.īut why “bubble and squeak”? The curious name seems more suited to mice than mashBrei, Püreemash - and there are probably thousands of pet rodentNagetierrodents called Bubble and Squeak up and down the country.

Bubble and squeak is the essence of English common sensegesunder Menschenverstandcommon sense, made with leftoversEssensresteleftovers from the Sunday lunch.

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