Craped Beef
Ingredients
Directions
Prepare the beef
Tack the steak down to a meat board with skewers.
Use a sharp knife to scrape off all the meaty substance and place it on a platter.
Turn the steak over and scrape the other side until only tough fiber remains.
Mold the scraped meat into a small cake.
Cook and serve
Broil the cake over coals for a few minutes.
Season with pepper and coarse sea salt, and serve on buttered toast.
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
- Steak from the top of the round
- Scraped lean meat forms the entire dish, so its texture and flavour carry through.
- Buttered toast
- Gives a crisp, absorbent base that holds the seasoned meat cake.
The step that matters
Scraping the meat thoroughly. Only the soft, meaty substance should be scraped away; the tough fiber left behind is what the cook must not mistake for the meat. Scraping both sides fully is what makes the finished cake tender rather than stringy.
“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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