Beef it la Tartare
From European and American cuisine, 1914
Serves 4
Serve with bread and butter.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 166. The excerpt below is the record exactly as published.
1 even tablespoonful seasoning salt, add 1 tablespoonful fine-minced onion; shape this into small round beefsteaks, and serve them raw. BEEF. 249 Beef it la Tartare. — Have 1 poand of tender beefsteak minced ▼ery fine, season with 1 even tablespoonf al seasoning salt ; divide it into 4 parts, and form into pyramids or like pears. Set each one on a small tea plate, press the top down a little, and make a small hollow in the center ; put into each hollow the yolk of 1 egg ; put around each pyramid clusters of fine-minced onions and pickled beets. Skin and bone 6 anchovies
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