Hamburg Steak

Ingredients

• 1 lb. chopped beef
• 1 t. pepper
• 1 t. salt
• 2 T. chopped parsley
• 1 t. lemon juice
• 1 C. crumbs

Method

1. 1

   Wipe meat with a wet cloth and put through the food chopper.

2. 2

   Mix all ingredients together, form into balls one inch thick and broil.

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 34. The excerpt below is the record exactly as published.

Hamburg Steak. 1 lb. chopped beef i t. pepper 1 t. salt 2 T. chopped parsley 1 t. lemon juice i C. crumbs 1. Wipe meat with a wet cloth and put through the food chopper. 2. Mix all ingredients together, form into balls one inch thick and broil. Note. — Do not buy ready-ground meat. Buy the meat and grind it yourself. The butcher will not wash the meat before he grinds it and his chopper may not be clean. Creole Steak. 1 lb. chopped round 1 egg yolk i C. tomato pulp 1 t. salt i C. bread crumbs i t. pepper 1 slice onion 1. Wash and grind meat. •saqno qom euo ui :^no puB :jBaai qse^ • ]_ .laddad puB ;^bs uoiuo x juog "jj 8 soo;B:^od wem.'s 9 sjOjjBO g jaaq "sq^ f j •Ava^g jaaa •sonvg o^vmoj, uof ddpsu, uof jj bsiomx^ aag — 's^ojsj •aouBs oijBuio:^ ^^^ sAjeg 'f •UM.oiq puB J8AO0un uaq; 'jnoq f u9ao a:^Bieponi ui uBd pajaAOO ui 95['Bg -g •jBO^ o:^UT rajoj puB laqijeSo^ s^uaipeaSm xij^j; -g MEAT 171 2. Melt some of the fat in the bottom of the pan, add one- third of the meat and brown in the fat. 3. Add the rest of the meat and enough cold water to cover. 4. Bring quickly to the simmering point and simmer until meat is slightly tender. 5. Add vegetables, salt, and pepper and cook until the vegetables are done. 6. Remove the vegetables and meat from the liquid, make a smooth paste of the flour and a little cold water and add to the liquid. Let boil until slightly thick, stirring constantly. 7. Arrange meat and vegetables in the center of a hot platter and pour the gravy over all. Beef Pot Roast. 3 lbs. of beef (rump or shoulder clod). 1 C. tomatoes 1 large, onion 1 rounding t. salt 1. Wipe meat with wet cloth. 2. Heat kettle very hot. Melt some of the fat and sear the meat on all sides. 3. Slice the onion in the bottom of the kettle, place the meat on the onion and pour the tomato over the meat. 4. Cover the kettle closely and place on the back of the stove where the meat will cook slowly for two and one-half hours. Add salt when meat has been cooking one hour. 5. When the meat is done remove to a hot platter. 6. Add a small amount of water to the broth in the kettle. Make a smooth thickening of flour and water and add to the broth. Boil two or three minutes, stirring constantly. 7. Strain gravy to remove bits of onion and tomato. 172 POOD AND COOKERY Veal Loaf. 2 lbs. chopped veal 3 T. cream or milk i lb. chopped fat 1 t. pepper

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