Skip to main content
Main

Fresh Meat Griddles

A savory griddle cake made with chopped cold roast meat, pepper, salt, butter, and batter, cooked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Fresh Meat Griddles

Ingredients

Directions

Prepare

  1. Season the chopped cold roast meat with pepper and salt.

  2. Prepare a griddle batter.

Cook

  1. On a well-buttered griddle, place a spoonful of batter.

  2. Add a spoonful of the seasoned meat on top of the batter.

  3. Top with another spoonful of batter.

  4. Cook until one side is done, then turn and cook the other side.

Serve

  1. Serve hot for breakfast or lunch.

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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Cold roast meat
Provides the savory filling and bulk inside the batter.
Griddle batter
Forms the outer cake that cooks around the meat and sets on the griddle.
Butter
Greases the griddle so the batter releases and browns evenly.

The step that matters

Cook until one side is done, then turn and cook the other side.. Flipping too early can tear the batter and leave the filling exposed, while a griddle that is too cool may leave the batter pale and doughy. Wait until the edges look set and the underside is golden before turning.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes