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Beef Pats
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 151. The excerpt below is the record exactly as published.
BEEF PATS Scrape clean, uncooked beef until you have the desired quantity of paste; makeit into tiny pats; put each pat on a square of bread; toast quickly in a hot oven and serve with a little salt and butter
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