Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Take a small piece of steak from top of round; wipe and cut in one-third inch strips. With a knife scrape the freshly cut surface, removing all that is possible of the soft part of meat; then turn and scrape other side. Season with salt; if pepper is desired, use sparingly. Form into small balls, using as little pressure as possible. Cook one minute in a hot omelet pan, sprinkled with salt, shaking pan to keep the balls in motion. Arrange on small pieces of buttered toast, and garnish with parsley.