Broiled Meat Cakes

Ingredients

• Chop lean, raw beef quite fine
• Season with salt
• pepper
• a little chopped onion or onion juice

Method

1. 1

   Make the beef into small flat cakes and broil on a well-greased gridiron or hot frying-pan.

2. 2

   Serve very hot with butter or Maitre d' Hotel sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 133. The excerpt below is the record exactly as published.

broiled meat cakes. Grease the gridiron with some of the fat. Broil over a clear fire, turning every ten seconds. Cook three or four minutes, if liked rare ; longer, if well done. Serve on a hot platter. Season with butter^ salt^ and pepper^ or serve with Maitre d'Hotel butter. Steaks should be cut at least an inch thick. Many prefer them much thicker. Sirloin, cross cut of the rump, and top of the round are all good steaks. The round is juic}', but has a net work of tough white fibre, which makes it difficult to masticate. If the steak be very tough, pound it with a meat hammer (a hammer with sharp teeth for cutting) or cut across it several times with a sharp knife on each side. The intense heat will sear the surface quickl}', and prevent the escape of the juices. Many prefer not to remove the bone in a sirloin steak ; but it burns quickly, and is better for the soup kettle if not cooked, and the steak is more easily carved when the bone is removed. Carve in narrow slices, giving each person a bit of tenderloin, fat, and upper part. Broiled Fillet of Beef — Cut slices from the tenderloin. Wipe the meat ; grease the gridiron ; broil over a clear fire, turning every ten counts, for three or five minutes. Spread with Maitre d'' Hotel butter. Broiled Meat Calces. — Chop lean, raw beef quite fine. Season with salt^ pepper^ and a little chopped onion^ or onion juice

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