Grilled Meat Cakes ORIGINAL RECIPE “Chop lean, raw beef quite fine. Season with salt, pepper, and a little chopped onion, or onion juice. Make it into small flat cakes, and broil on a well-greased gridiron or on a hot frying pan. Serve very hot with butter or Maitre de’ Hotel sauce.” Boston Cooking School Cook Book by Mrs. D.A. Lincoln (Mary Bailey) (1844) SOURCE Boston Cooking School Cook Book MODERN ADAPTATION 1 lb lean beef 1/2 medium onion 1 1/2 tsp salt 1 tsp pepper Butter Chop beef fine. If you do not have a chopping knife or grinder or do not want to chop your own meat, start with ground beef. Dice onion fine and mix or chop it into beef.* Mix in salt & pepper, more or less to taste.. Preheat a skillet over medium-high heat. Form 1/4 cup scoops of beef mixture into small, dense cakes with your hands. Melt a small amount of butter in a skillet and fry for about 2 minutes per side. Serve hot with more butter melted over the top. Makes about 14 small patties. *If you like the onion flavor but not the texture try adding onion “juice”, made by chopping onion fine in a food processor or adding onion powder instead. INGREDIENTS - 1 lb lean beef 1/2 medium onion 1 1/2 tsp salt 1 tsp pepper Butter - Makes about 14 small patties. - *If you like the onion flavor but not the texture try adding onion “juice”, made by chopping onion fine in a food processor or adding onion powder instead. INSTRUCTIONS 1. Chop beef fine. If you do not have a chopping knife or grinder or do not want to chop your own meat, start with ground beef. 2. Dice onion fine and mix or chop it into beef.* 3. Mix in salt & pepper, more or less to taste.. 4. Preheat a skillet over medium-high heat. 5. Form 1/4 cup scoops of beef mixture into small, dense cakes with your hands. 6. Melt a small amount of butter in a skillet and fry for about 2 minutes per side. 7. Serve hot with more butter melted over the top. Non-personal archive pmurad June 10, 2011 at 7:14 AM