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Hamburg Steak
From The Pattern cook-book, 1890
Serves 3
Gravy can be made from the pan juices.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 62. The excerpt below is the record exactly as published.
HAMBURG STEAK. Have the butcher chop very fine two pounds of the round of beef. Press it into a flat steak about three- quarters of an inch thick, sprinkle with salt, pepper and flour, lay it in a fine wire broiler, and broil the same as beefsteak. Spread with butter
Cook this with the app: pantry check, scaling, and the assistant.