Mix chopped raw beef with salt, pepper and a few
drops of onion juice✪ Hamburg Steak to taste. Shape the meat into
individual cakes about 1 in. thick. Handle as little
as possible in order not to compress the meat. If it
is pressed compactly the meat will be tough when
cooked. Fry cakes in a very hot frying pan which
has been buttered. Cook until examination with a
fork shows that each cake is brown for a quarter
of an inch through, and the center is red, turning
over when half done.
58 THE GALLEY GUIDE
615 — Hash.
Mix chopped, cooked, cold meat (roast beef, roast
lamb or canned corned beef) with an equal quantity
of cold, chopped boiled potatoes. Season with salt
and pepper, put in a hot buttered frying pan and
moisten with milk✪ Hash ; stir until well mixed and cook
slowly until brown underneath. Turn out bottom
side up into platter and serve.
616 — Steak.
Wipe meat with a cloth wrung out in cold water
and trim off superfluous fat ; pound the steak on
both sides with the handle of a heavy knife or a
clean weight of any sort to loosen up the fibre.
Sprinkle both sides with salt and pepper and rub
in with finger tips. Heat frying pan very hot and
place in it 1 teaspoonful of butter and a few drops
of onion juice. Place the steak in the pan and cook
on very hot fire, browning each side for a quarter
of an inch through and leaving the center rare. Ex¬
amine inside with a fork while cooking in order not
to get it too well done and dry. Placing the meat
in the hot pan sears the surface, retaining the juices
in the meat. Steak continues to cook inside after it
is taken off. Most amateurs leave it in the pan too
long.
617 — Baked Spaghetti and Chicken.
Cook 3/4. cup macaroni broken in inch pieces, or
spaghetti broken in pieces in 2 qts. boiling water
to which has been added 1 tablespoon (level) salt.
Boil 20 min., or until soft; drain through strainer;
pour over it while in strainer cold water to prevent
RECIPES
59
pieces from sticking together. Make a tomato sauce
(Recipe No. mi) and mix with the spaghetti or
macaroni, adding the contents of a can of boned
chicken✪ Baked Spaghetti and Chicken, or cold cooked chicken cut in small pieces.
Place mixture in a buttered baking dish, sprinkle
with grated cheese and cover surface with bread
crumbs which have been mixed with melted butter.
Bake in oven until crumbs are brown.
618 — Curried Meat with Rice.
Cut i lb. cold cooked meat, mutton, lamb, beef or
chicken, in small chunks. Boil I cup (Recipe No.
901). Melt 1 tablespoon butter without browning;
add 1 tablespoon flour and stir until smooth; add 1
cup milk and stir continually until it thickens ; add 1
teaspoon curry powder, J4 cup of the boiled rice ✪ Curried Meat with Rice and
the meat; stir thoroughly. Place remainder of rice
on the platter and pour over it the mixture when
mixture has been heated through.
619 — Roast Beef (Rib).
The galley guide
1923Page 18 · 5 recipe records on this page
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix chopped raw beef with salt, pepper and a few drops of onion juice to taste. Shape the meat into individual cakes about 1 in. thick. Handle as little as possible in order not to compress the meat. If it is pressed compactly the meat will be tough when cooked. Fry cakes in a very hot frying pan which has been buttered. Cook until examination with a fork shows that each cake is brown for a quarter of an inch through, and the center is red, turning over when half done.
615 — Hash.
Mix chopped, cooked, cold meat (roast beef, roast lamb or canned corned beef) with an equal quantity of cold, chopped boiled potatoes. Season with salt and pepper, put in a hot buttered frying pan and moisten with milk ; stir until well mixed and cook slowly until brown underneath. Turn out bottom side up into platter and serve.
616 — Steak.
Wipe meat with a cloth wrung out in cold water and trim off superfluous fat ; pound the steak on both sides with the handle of a heavy knife or a clean weight of any sort to loosen up the fibre. Sprinkle both sides with salt and pepper and rub in with finger tips. Heat frying pan very hot and place in it 1 teaspoonful of butter and a few drops of onion juice. Place the steak in the pan and cook on very hot fire, browning each side for a quarter of an inch through and leaving the center rare. Ex¬ amine inside with a fork while cooking in order not to get it too well done and dry. Placing the meat in the hot pan sears the surface, retaining the juices in the meat. Steak continues to cook inside after it is taken off. Most amateurs leave it in the pan too long.
617 — Baked Spaghetti and Chicken.
Cook 3/4 cup macaroni broken in inch pieces, or spaghetti broken in pieces in 2 qts. boiling water to which has been added 1 tablespoon (level) salt. Boil 20 min., or until soft; drain through strainer; pour over it while in strainer cold water to prevent
pieces from sticking together. Make a tomato sauce (Recipe No. 1101) and mix with the spaghetti or macaroni, adding the contents of a can of boned chicken, or cold cooked chicken cut in small pieces. Place mixture in a buttered baking dish, sprinkle with grated cheese and cover surface with bread crumbs which have been mixed with melted butter. Bake in oven until crumbs are brown.
618 — Curried Meat with Rice.
Cut i lb. cold cooked meat, mutton, lamb, beef or chicken, in small chunks. Boil 1 cup rice (Recipe No. 901). Melt 1 tablespoon butter without browning; add 1 tablespoon flour and stir until smooth; add 1 cup milk and stir continually until it thickens ; add 1 teaspoon curry powder, J4 cup of the boiled rice and the meat; stir thoroughly. Place remainder of rice on the platter and pour over it the mixture when mixture has been heated through.
619 — Roast Beef (Rib).
Records on this page
Hamburg SteakSteakHashBaked Spaghetti and ChickenCurried Meat with Rice