Hamburg Steak

Ingredients

• a pound of lean meat
• a piece of suet the size of a butter nut
• a beaten egg
• Season lightly
• brush over with oil or melted butter

Method

1. 1

   Press the meat lightly into cakes about the size of a chop.

2. 2

   Add onion juice if desired.

3. 3

   Brush with oil or melted butter, place in a buttered bag, seal, and roast for half an hour.

4. 4

   Serve hot with baked or mashed potatoes and a sauce of your choice.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 26. The excerpt below is the record exactly as published.

A piece of suet the size of a butter nut may be allowed to each pound of lean meat. Next, if possible, get the butcher to chop it by hand rather than by the easier-to- him method of running it through the meat grinder. Now having your good meat at home it may be prepared in any one of a half dozen ways. For the Hamburg steaks, press lightly together into cakes about the size of a chop. 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

Cook this with the app: pantry check, scaling, and the assistant.