HAMBURG STEAK (1902)
Mrs. Rorer's New Cook Book (1902)
Sarah Tyson Rorer
Hamburg Steak
Ingredients
• 2 pounds of lean beef
• 1 rounding teaspoonful of salt
• 1 tablespoonful of grated onion
• 1 saltspoonful of pepper
Directions
Purchase the upper portion of the round or the rump steak; trim off the fat and skin and put the meat twice through a meat chopper; add the pepper and onion, and form at once into small steaks, being careful to have them of even thickness. Place these on the broiler, broil over a slow fire for ten minutes. It takes longer to broil a Hamburg steak one inch thick than it does an ordinary steak of the same thickness. Dish on a heated plate, dust with salt, put a little butter on top of each and send at once to the table; or, they may have poured over them tomato sauce, or you may serve them with brown or sweet pepper sauce. Where broiling is out of the question, these may be pan broiled.
|
