If onion is desired a little onion juice may be added
with discretion, but for most tastes boiled onions served
separately, to accompany the steak, will be found pre-
ferable, or a few rings of raw onion added to a lettuce
salad. The closely packed Hamburg steak is bound to
be tough and dry. Better add a beaten egg to hold the
chopped meat together than press the small and delicate
particles of meat compactly.
Season lightly, brush over with oil or melted butter✪ Hamburg Steak
and lay in buttered bag. Seal and roast for half an
hour. Take up on a hot platter, season, add a little
melted butter mixed with finely chopped parsley and
serve hot with baked or mashed potatoes. A tomato
sauce may go with the steaks or a brown gravy made
from beef stock. A pleasant change in the appearance
STANDARD PAPER BAG COOKERY 63
of Hamburg steak can be effected by shaping it. to
look like lamb chops. When these are bag broiled with
a bit of marcaroni in each end to simulate the chop bone
they can be arranged to stand on a bed of parsley
stacked against a pretty bowl containing tomato sauce
or stewed tomato, a spoonful of which is to be served
with each portion. The bed on which the chops are to
rest may be mashed potato or peas, if preferred to the
parsley.
Pot Roast. — While this does not eliminate washing
the pot, the juices and flavor of the beef are so con-
served that instead of the usual dry pot-roast it is moist
and tender and so well worth the trouble.
Peel and slice a good sized onion and brown in a
round bottomed iron pot with a piece of beef suet. Wash
a four or five pound piece of bottom round, place in the
pot without any water and brown quickly on all sides,
turning it without piercing with a fork. When very
brown add a small cup of water, push it back and let
simmer for one hour, turning frequently. Season✪ Pot Roast and
cook for ten minutes longer, then place it in a well
greased bag, seal and put in a hot oven on a broiler, add-
ing about a cupful of the liquid in which it was cooking,
before sealing. Reduce the heat of the oven after ten
minutes and cook an hour and a half to two hours ac-
cording to size. Potatoes may be peeled and browned
in the gravy left in the pot. When done, the liquid in
the bag should be added to that in the pot and thick-
ened for gravy, first skimming off the fat if too rich.
Rib Roast of Beef.— Grease the roast lightly with
idrippings or vegetable oil, season with pepper, but not
with salt, dust lightly with flour✪ Rib Roast of Beef and place in well
greased bag, seal, and place in a hot oven, at the end
64 STANDARD PAPER BAG COOKERY
of fifteen minutes, reduce the heat one-half and continue
cooking for half an hour longer in case of a three pound
roast or for a seven pound one, a little over an hour.
Page 27 · 3 recipe records on this page
Presented as published in 1912. 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
If onion is desired a little onion juice may be added with discretion, but for most tastes boiled onions served separately, to accompany the steak, will be found preferable, or a few rings of raw onion added to a lettuce salad. The closely packed Hamburg steak is bound to be tough and dry. Better add a beaten egg to hold the chopped meat together than press the small and delicate particles of meat compactly.
Season lightly, brush over with oil or melted butter and lay in buttered bag. Seal and roast for half an hour. Take up on a hot platter, season, add a little melted butter mixed with finely chopped parsley and serve hot with baked or mashed potatoes. A tomato sauce may go with the steaks or a brown gravy made from beef stock. A pleasant change in the appearance
of Hamburg steak can be effected by shaping it to look like lamb chops. When these are bag broiled with a bit of marcaroni in each end to simulate the chop bone they can be arranged to stand on a bed of parsley stacked against a pretty bowl containing tomato sauce or stewed tomato, a spoonful of which is to be served with each portion. The bed on which the chops are to rest may be mashed potato or peas, if preferred to the parsley.
Pot Roast. — While this does not eliminate washing the pot, the juices and flavor of the beef are so conserved that instead of the usual dry pot-roast it is moist and tender and so well worth the trouble.
Peel and slice a good sized onion and brown in a round bottomed iron pot with a piece of beef suet. Wash a four or five pound piece of bottom round, place in the pot without any water and brown quickly on all sides, turning it without piercing with a fork. When very brown add a small cup of water, push it back and let simmer for one hour, turning frequently. Season and cook for ten minutes longer, then place it in a well greased bag, seal and put in a hot oven on a broiler, adding about a cupful of the liquid in which it was cooking, before sealing. Reduce the heat of the oven after ten minutes and cook an hour and a half to two hours according to size. Potatoes may be peeled and browned in the gravy left in the pot. When done, the liquid in the bag should be added to that in the pot and thickened for gravy, first skimming off the fat if too rich.
Rib Roast of Beef.— Grease the roast lightly with idrippings or vegetable oil, season with pepper, but not with salt, dust lightly with flour and place in well greased bag, seal, and place in a hot oven, at the end
of fifteen minutes, reduce the heat one-half and continue cooking for half an hour longer in case of a three pound roast or for a seven pound one, a little over an hour.
Records on this page
Hamburg SteakPot RoastRib Roast of Beef