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Beef Cake

A savory dish of finely minced roast beef mixed with bacon or ham, herbs, and eggs, formed into cakes and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Cake

Ingredients

Directions

Prepare the mixture

  1. Mince the cold roast beef very finely.

  2. Chop the bacon or ham very small and mix it with the minced beef.

  3. Season with pepper and coarse sea salt, then stir in the minced herbs.

  4. Bind the mixture with 1 or 2 eggs as needed.

Cook and serve

  1. Form the mixture into small square cakes about ½ inch thick.

  2. Fry the cakes in hot dripping until golden brown.

  3. Drain the cakes and serve with good gravy poured around.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,729 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  4. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

  5. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

What each ingredient does

Cold roast beef
Forms the main body of the cakes and gives them their meaty flavour.
Bacon or ham
Adds fat and savoury flavour, keeping the cakes moist as they cook.
Eggs
Bind the minced mixture so the cakes hold their shape when fried.

The step that matters

Bind the mixture with the eggs. Too little egg leaves the cakes crumbly and likely to break apart in the hot dripping, while too much makes them soft and wet inside. Add the egg gradually and check that the mixture holds together when shaped.

“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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