Beef Patties

Ingredients

• one pound of steak
• a tablespoonful of chopped onion
• a pint of gravy or broth
• salt
• pepper
• a little flour

Method

1. 1

   Cut steak into pieces, fry onion, add broth, strain, return broth, and add meat.

2. 2

   Cook slightly, season, and add flour if too moist.

3. 3

   Prepare shells as in previous recipe, fill, and serve.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 16. The excerpt below is the record exactly as published.

BEEF PATTIES. 49 porated ; then add the juice of a lemon. Fill dainty patty shells with the mixture, and serve. Prepare the patty shells as follows : One pint of flour, two teaspoonfuls baking powder, and half a teaspoonful of salt; sift all together. Wash the salt from half a pound of good butter in ice-water; work half the butter by degrees into the prepared flour, and mix with a little more than a gill of ice-water, or enough to make a stiff dough ; roll out the paste, and strew over it a part of the remaining butter divided into little pieces, and dredged with flour ; roll up the dough like a jelly roll, and roll it out again with the rolhng pin ; repeat this latter process once more, and when rolled out thin, add the remain- ing butter. The paste being ready, now roll it out half an inch in thickness, cut it into rounds with a cake cutter two inches in diameter ; press a small cutter, an inch in diameter, on each round, one-fourth of an inch deep. Place them on a buttered tin or paper, and bake a delicious brown ; when done remove the centre circle carefully, and set it aside to be used as a cover. Remove the soft insides without breaking the walls of the shell. Beef Patties. — Cut into pieces, as for Hamburg steak, one pound of steak free from fat and sinews. Fry brown a tablespoonful of 50 BROILED SWEET POTATOES. chopped onion ; add a pint of gravy or broth ; simmer a moment, and remove the onion by straining ; return the broth to the pan, and add the meat. Allow it to cook a very little under-, instead of over-done. A can of French pease and a few mushrooms added, will improve the dish wonderfully. Add salt and pepper, and, if too moist, add a little flour

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