Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take cold steak, or roast meat, put it in a pan and stew till tender, remove any pieces of bone or gristle, chop it fine; then add about two-thirds the quantity of bread-crumbs, season with salt, pepper, and a little of some sweet herb, add an egg and sufficient water to moisten. Make into flattened balls and fry in a well buttered frying pan.