Saucermeat bronies 

This old school recipe comes straight from the 1925 Shetland classic, Cookery For Northern Wives by Margaret Stout, except that we have halved the total amount and increased the proportion of onion and egg.

• ½ lb saucermeat
• ½lb ground beef
• ½ cup breadcrumbs
• heaped Tablespoon minced onion
• salt and pepper (not too much; the saucermeat is lavishly seasoned)
• a beaten egg

“Mix all thoroughly together with the hand in basin; from into cakes about ¾ inch thick; fry on both sides in smoking hot fat; reduce heat and allow to cook through more slowly for 10-15 minutes; drain and serve hot.”

Notes:

-Stout’s timing, however, is off. The bronies only require a couple of minutes over high heat on each side to form a crust and cook through.

-The ideal fat for these bronies is lard.

-Today bronies often are served in Shetland between buns, like burgers.