Hamburg Steak

Ingredients

• a pound of beef
• one-half a teaspoon of onion juice
• a quarter of a teaspoon of pepper
• one egg
• a little nutmeg

Method

1. 1

   Grind or chop beef fine, mix with onion juice, salt, pepper, nutmeg, and egg.

2. 2

   Make into small balls, press flat, fry in butter, and make a brown gravy from the frying butter.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 90. The excerpt below is the record exactly as published.

one egg, piece of butter size of an ^gg, salt well and season with onion, mace, spice, etc., .to suit Individual taste. Bake about one hour in baking pan. A nutritious and economical dish. Will serve eight person. Eat either hot or cold. Esther Haight. TENDERLOINS STUFFED WITH OYSTERS. Take two large tenderloins, split them, season with pepper and salt. Make a dressing of pint of oysters, teacup of cracker crumbs; season with salt, pepper, and celery-salt; spread one tenderloin with dressing putting the other one-half of tenderloin on top, then spread the top thick with dressing; tie together with string, bake as you would a chicken, baste often; very fine. Belle Foster. TENDERLOIN WITH flUSH ROOMS. Roast the tenderloin in the usual way. When taken from the oven lay on platter, slice thin but lay all together as though It had not been sliced and pour over a mushroom cream sauce. Serve at once. loNE Lester. BEEF PATTIES. Chop fine some cold beef, beat two eggs and mix with the meat, add- ing a little milk, melted butter, salt and pepper. Make Into rolls and fry. Catharine BEEF PATTIES— No. 2. The remains of a roast of beef, minced fine and seasoned, can be baked in a rich puff paste in patty pans. Nice for a side dish. It takes about one-half an hour to bake them. Caroline Royce. MEAT CROQUETTES. Mince cold cooked beef or mutton fine, with a large onion, pepper and salt. Add gravy to moisten. Put into shells or small cups, making them three parts full and fill them with potatoes mashed with a little cream; put a small piece of butter on top of each, and brown them lightly in the oveUo Mary J. Liscomb. FRIED BRAIN, One nice calf's brain, beaten ^gg, sifted cracker crumbs, butter, parsley. Soak the brain in cold water, then scald for just one second, dip it in &gg and crumbs, and fry a light brown on both sides In butter. Gar- nish with parsley and serve hot„ JuuA. MEATS. 119 HAriBURQ STEAK. The round of beef is usually taken for this purpose. Grind or chop a pound very fine, removing all the fiber or fat. Add one-half a tea- spoon of onion juice, the same of salt, a quarter of a teaspoon of pepper, a little nutmeg

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