Purchase a half pound of tenderloin of beef; take a blunt silver knife and scrape the pulp of the meat from the fibre; put that which you have scraped on to a porcelain, or ordinary china plate; it must not touch iron or tin. When you have sufficient scraped, make it into two small cakes, about a half inch thick. Put these in a paper bag or in a piece of oiled paper and cook on a rack in a pan in a very hot oven ten minutes; when done, place them on a heated dish, dust lightly with salt, put in the center of each a tiny bit of butter and serve immediately.

Almond Meat Cake

Add to the Rorer meat cake six almonds that have been blanched and ground; after the cakes are dished on the heated plate add a few drops of lemon juice with the butter.

Panned Chopped Meat

Put a quarter of a pound of tenderloin through a meat chopper. Put it in a hot porcelain saucepan, add four table-spoonfuls of water, cover the pan, bring it quickly to a boil, add a saltspoonful of salt, a level teaspoonful of butter, stir and serve quickly in a tiny, heated vegetable dish. Excellent when well made.