Beef Balls

Ingredients

• Take a small piece of steak from top of round
• Season with salt
• if pepper is desired, use sparingly
• Arrange on small pieces of buttered toast

Method

1. 1

   Take a small piece of steak from top of round, wipe and cut in one-third inch strips.

2. 2

   With a knife scrape the freshly cut surface, removing all that is possible of the soft part of the meat; then turn and scrape the other side.

3. 3

   Season with salt; if pepper is desired, use sparingly.

4. 4

   Form into small balls, using as little pressure as possible.

5. 5

   Cook one minute in a hot omelet-pan sprinkled with salt, shaking pan to keep the balls in motion.

6. 6

   Arrange on small pieces of buttered toast and garnish with parsley.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 82. The excerpt below is the record exactly as published.

BEEF BALLS. Take a small piece of steak from top of round, wipe and cut in one-third inch strips. With a knife scrape the freshly cut surface, removing all that is possible of the soft part of the meat; then turn and scrape the other side. Season with salt ; if pepper is desired, use sparingly. Form into small balls, using as little pressure as possible. Cook one minute in a hot omelet-pan sprinkled with salt, shaking pan to keep the balls in motion. Arrange on small pieces of buttered toast

Cook this with the app: pantry check, scaling, and the assistant.