Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 93

Use one pound from the round or the ends of steak. Put through a meat grinder or chop very fine. To it add:

1 tablespoonful of onion juice.

1 teaspoonful of salt

1/4 teaspoonful of pepper.

1 beaten egg.

Form into flat cakes, dredge with flour and sauté in a little hot butter or drippings. Brown well on both sides. Remove to a hot platter, stir into the hot fat left in the frying pan one tablespoonful of flour. When brown, stir slowly into it one cup of stock or hot water. Season to taste with pepper and salt and add a few mushrooms or peas, or cubes of carrot that have first been cooked. Heat through and pour around the steaks.