Beef Cakes is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of fried patties made from a blend of minced, part-cooked, beef, bacon and stock seasoned with salt and black pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Cakes.
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This is a classic recipe for a Victorian version of Beef Cakes that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF CAKES.—Pound beef that is underdone with a little fat bacon or ham, season with pepper, salt, and a small quantity of stock; mix the whole together, and divide into small cakes. Fry to a light brown, and serve in rich thick gravy.
Modern Redaction
Ingredients:
400g under-cooked beef, minced or pounded to a paste
60g streaky bacon or fatty ham, minced
salt and freshly-ground black pepper
4 tbsp stock
Method:
In a bowl, combine the meat and fatty bacon. Season to taste with salt and black pepper then add enough of he stock to bring the mixture together.
Shape into small patties then heat oil or butter in a pan, add the meat patties and fry until golden brown on both sides. Serve with mashed potatoes and a rich, thick, gravy.
