Beef Pats

Ingredients

• Put one pound of lean meat twice through a meat-chopper
• a teaspoonful of salt
• a dash of pepper
• a teaspoonful of onion juice
• a tablespoonful of parsley
• a rounding tablespoonful of butter
• a tablespoonful of flour
• half a pint of strained tomatoes

Method

1. 1

   Chop meat, mix with salt, pepper, onion juice, and parsley.

2. 2

   Form into pats.

3. 3

   In a chafing-dish, heat butter, cook pats, then add onion and flour, mix with tomatoes, season, cover, and serve.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 30. The excerpt below is the record exactly as published.

BEEF PATS Put one pound of lean meat twice through a meat-chopper; add to it a teaspoonful of salt, a dash of pepper, a teaspoonful of onion juice and a tablespoonful of parsley; mix thoroughly, form into pats the size of a silver dollar ; arrange them neatly on a plate, and garnish with parsley. At serving-time put a rounding tablespoonful of but- ter in the chafing-dish ; put in the pats, cook them on one side, turn and cook them on the other. Lift to one side; add a tablespoonful of chopped onion, a tablespoonful of flour ; mix and add half a pint of strained tomatoes

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