Scraped Beef

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut a piece of tender steak one-half inch thick. Lay it on a meat board and with a sharp knife scrape off the soft part until there is nothing left but the tough, stringy fibres. Season the pulp with salt and pepper, make into little flat, round cakes one-half inch thick, and broil them two minutes. Serve on rounds of toast. This is a safe and dainty way to prepare steak for one who is just beginning to eat meat. When it is not convenient to have glowing coals, these meat cakes may be broiled in a very hot frying pan, or in the broiling oven of a gas stove.