Hamburg Steak, Baked
From The Rural cook book, 1907
Serves 3
Serve potatoes arranged around the meat.
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 The Rural cook book (1907), page 20. The excerpt below is the record exactly as published.
teaspoonful of salt, one of powdered sage and six shakes of pepper. Lay the goose upon them, pour over il two cupfuls of boiling water, dredge with salt, pepper, powdered sage and flour. Cover closely and cook slowly for at least four hours (allow 35 minutes lo the pound). Turn the goose every two hours. Add more water if necessary. Less time is required if a roaster is used. When tender, remove the goose. Rub the vegetables and gravy through a colander, return to the fire and stir in a tablespoonful of browned flour. Boil up once and serve in a boat. Garnish (he goose with parsley. Gumbo. — This takes four hours to make. Put into a kettle two pounds of lean soup beef, one-half a chicken that has been jointed, a small ham bone, or a good-sized slice of lean bacon, a slice of green pepper and a square inch of onion. Add three quarts of water and boil or simmer gently, skimming often for two hours. At the end of this time add three pints of okra that has first been cut in slices and fried lightly in a very small amount of butter, also a large potato cut in pieces, which gradually breaks and thickens the soup. An hour later, after frequent skimmings, add a full quart of tomatoes and the corn cut from two large ears, also BO THE RURAL COOK BOOK. the cdbi, and boil gently for another hour. Then remove the corncobs and what is left of the beef, and the chicken bones, leaving the chicken meat in the stew ; season with salt, cayenne pepper, a teaspoonftil of Worcestershire sauce and a teaspoonful of sugar, and it is ready to serve. Dry boiled rice is nice served with this gumbo, which is a stew rather than a soup. Many recipes for gumbo call for a small quantity of "fillet powder"; this is the tender young green leaves of sassafras powdered. Ham, Curing. — This is a Virginia method. For curing four hams, averaging IS pounds each, have ready one and a half gallons of the best salt, one pound of good brown sugar, one-eighth pound of powdered saltpeter, one ounce of black pepper and one-half ounce of cayenne. Cut the joints into proper shapes, without unnecessary bone and fat, and lay them on a board on table. First rub the skin well with salt and lay each joint aside, then begin over again, and into the fleshy side of each ham rub two teaspoonfuls of saltpeter and a tablespoonful of brown sugar mixed together. Rub the pepper, particularly, about the hock and under the bone and give to the whole ham a good application of salt. Now pack the hams, one upon another, the skin side downward, with a layer of salt between, into a tub or box, the bottom of which has also been covered "with salt. The process of salting will be complete in five weeks. At the end of that time have ready about a peck of hickory a&hes ; clean the hams with a brush or dry cloth and rub them with the ashes. To smoke the hams the joints should be hung from joists beneath the ceiling and a slow, smothered fire kept up for five or six weeks, so as to smoke thoroughly, but not overheat the hams. Or, as an excellent substitute for this process, paint the hams with a coating of pyroligneous acid, let them dry and repeat the operation. Wrap each ham in paper and encase it in a canvas or strong cotton bag. A simple way to salt bacon and hams in brine is to rub the meat well with salt, especially into the exposed ends of bones, and then pack into a barrel, with a layer of salt between each piece. Allow the meat to remain thus for 48 hours, then pour over all a brine strong enough to bear up an egg. Let the meat remain in pickle six weeks ; then smoke. Molasses pickle is made as follows : To four quarts of fine salt and two ounces of pulverized saltpeter add enough molasses to make a paste. Hang the hams in a cool dry place for three or four days after cutting up; then cover with the pickle mixture, thickest on the flesh side, and lay them skin down for three or four days. For 100 pounds of ham make brine in the following proportion : Seven pounds coarse salt ; two ounces saltpeter; one-half ounce pearlash; four gallons soft water. Heat grad- ually, removing all scum as it arises, then cool. Pack the hams in a barrel, pour the brine over them, and keep in pickle five to eight weeks, according to size. THE RURAL COOK BOOK. 31 Ham, Sugar Cured. — To 50 pounds of ham or "side bacon" allow three pounds of sugar and a pint of molasses, six pounds of salt, one fuH tablespoonful of saleratus and the same of saltpeter. Cover the bottom of your firkin with salt (about two pounds). Mix sugar, molasses, salt- peter, saleratus and the remaining salt into a paste. Rub each piece thoroughly with Ihis, work it in well and hard, and pack into the firkin, the rind downward. Cover all with cold water— just enough to rise above the meat. Lay a heavy board on top, weight it with a stone to keep the meat under water, and leave it thus for four weeks, turning the meat and stirring up the pickle every week. Take out, then wipe, rub into the pieces as much dry salt and an equal quantity of sugar as they will take up; pack in a dry firkin and leave for 24 hours before sending to the smokehouse, Hamburg Steak, Baked.— One and one-half pound raw chopped beef, two cupfuls of stale bread softened with half a cupful of hot milk and cooled, two eggs, small onion minced, teaspoonfol of salt, saltspoonful of pepper and pinch of ginger. Mix well and shape into a square; place in baking pan with a tablespoonful of tomato, small onion and butter the size of a walnut
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