Hamburg Steak
From Selection and preparation of food, 1907
Presented as published in 1907. 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 Selection and preparation of food (1907) by Isabel Bevier, page 11. The excerpt below is the record exactly as published.
Hamburg Steak. Prepare the meat by removing skin, gristle, and bone, and either chopping or grinding it. If meat is lean add some suet or other fat (about J). Se
Cook this with the app: pantry check, scaling, and the assistant.