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Raw-meat Diet

A preparation of finely pounded rump steak seasoned with salt, pepper, and optional egg white, served raw or lightly warmed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and egg are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Raw-meat Diet

Ingredients

Directions

Prepare the meat

  1. Remove all fat from the rump steak and cut it into small squares without fully separating the meat.

  2. Pound the meat in a mortar for 5-10 minutes.

  3. Add water and pound again briefly, then remove all sinew or fiber.

Season and serve

  1. Season with salt and pepper to taste.

  2. Before serving, warm the pounded meat in a cup or jar placed in hot water.

  3. For a sandwich, spread the mixture between thin slices of bread and butter.

Optional egg white balls

  1. Optionally, roll the meat into balls with egg white and broil for 2 minutes until the outside turns grey.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rump steak
Provides the protein base that is pounded into a soft, spreadable mixture.
Egg white
Helps bind the pounded meat into balls and sets lightly when broiled.

The step that matters

Removing all sinew or fiber. Connective tissue stays tough and chewy even after pounding, so removing it thoroughly keeps the mixture smooth and easy 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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