Scraped Meat Steak

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
for serving
Instructions (9)
  1. Scrape the steak free from all fat or other particles with a sharp knife onto a big flat dish.
  2. Add pepper and salt to taste, about half a finely sliced and minced onion, and a tablespoonful of Worcester sauce.
  3. Work all together with the blade of the knife, pressing the meat, etc., on the dish, until the onion should entirely disappear.
  4. Form into little round cakes the size of a small round dinner biscuit, only three times as thick.
  5. Roll in beaten egg and breadcrumbs.
  6. Fry lightly from three to seven minutes.
  7. Place on a hot dish and serve.
Optional Serving Suggestion
  1. A welcome addition is the whole yolk of an egg served on each.
  2. It is quite palatable prepared in this way and served quite raw.
Original Text
Scraped Meat Steak Take about two pounds of lean steak cut very thick. Scrape it free from all fat or other particles with a sharp knife on to a big flat dish. Add pepper and salt to taste, about half a finely sliced and minced onion, a tablespoonful of Worcester sauce. Work all together with the blade of the knife pressing the meat, etc., on the dish. In this way the onion should entirely disappear. Form into little round cakes the size of a small round dinner biscuit only three times as thick. Roll in egg and breadcrumbs and fry lightly from three to seven minutes. Place on a hot dish and serve. A welcome addition is the whole yolk of an egg served on each, and it is quite palatable prepared in this way and served quite raw. [Pg 78] MUTTON Roasting. Boiling General Remarks Leg 7 lbs. 1¾ hours. (This can be cut in half across and used as two joints if desired, thus doing away with a lot of cold meat for succeeding days) Shoulder 7 to 8 lbs. 1¾ to 2 hours. Loin 4 to 6 lbs. 1 to 1¾ hours. For roasting mutton the oven must be brisk. No joint of mutton should be put on the top of the stove. For dishing and gravy proceed as for beef. Shank end of leg of mutton makes very good mutton broth.
Notes
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