German Beefsteak Cakes
From A second Dudley book of cookery and other recipes, 1914
Serve with Risotto and Sauce Colbert.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 44. The excerpt below is the record exactly as published.
GERMAN BEEFSTEAK CAKES TAKE one pound of fresh fillet of beef chopped finely ; add three ounces of fresh butter, salt, pepper, some chopped parsley and a grate of nutmeg ; form this into flat l'ound cakes ; dip them into beaten egg and then into breadcrumbs. This should be done twice ; then fry them in hot fat and serve with fried parsley as a garnish
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