Preparing the Beef Cakes
Ingredients
Directions
Prepare
Chop the beef finely.
In a bowl, mix the chopped beef with enough beef juice or beef tea to moisten.
Shape and cook
Mould the mixture into cakes using a knife blade.
Grill the cakes ten inches above a clear fire for about ten minutes, turning once.
Ensure the meat is thoroughly cooked and not pink inside.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef
- Forms the body of the cakes and provides the savoury flavour of the dish.
- Beef juice or beef-tea
- Moistens the chopped beef so the cakes hold together and stay juicy.
The step that matters
Cook the cakes until no pink remains inside. Ground or finely chopped meat has more exposed surface, so bacteria can spread through it. Cooking it through to a uniform, fully cooked interior makes it safe to eat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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