Hamburg Steaks

Ingredients

• 2 lbs. steak
• 1 teaspoonful salt
• 1 teaspoonful marjoram
• £ teaspoonful thyme
• bayleaves
• 4 cloves, or 1 saltspoonful powdered cloves
• $ saltspoonful ground mace
• pepper

Method

1. 1

   Cut the steaks oval shape to required size, sprinkle with salt, pepper, thyme, marjoram, powdered cloves, and mace.

2. 2

   Lay the steaks on top of each other with a bay leaf between each, and allow to stand five hours.

3. 3

   After that time wipe off the herbs with a dry clean cloth, and fry or stew in the usual manner as required.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 46. The excerpt below is the record exactly as published.

pepper and salt 4 lbs. beef, or preserved mutton 2 quarts water 3 onions Peel and wash the potatoes and divide each into eight. Peel and chop the onions. Cut the meat into pieces the size of the pieces of potatoes. Put a layer of potatoes in the bottom of a deep tin, sprinkle with onion, pepper, and salt, then put on a layer of meat, then potato, and so on until the tin is full. Grease the last layer of potatoes, pour in the water, and bake in a moderate oven two hours. BOILED RICE, to Serve with Curry. 3 quarts water 1 cupful rice 1 £ tablespoonfuls salt Have the water boiling, add the salt, wash the rice and put it Into the boiling water. Allow to boil just seventeen minutes. Strain through a colander. Pour over the rice one pint of hot water to separate the grains, drain well and dry a little. Pile it on a dish with a fork, and serve. IRISH STEW. 10 lbs. potatoes 2 lbs. beef £ a carrot the same amount of turnip 3 onions pepper water Peel and wash the potatoes, scrape the carrot, peel the turnip and onions, and wash all well. Cut the onions into quarters. Chop the carrot and turnip very small. Cut the meat into small pieces, if salt scald it. Put all together into a pan, pour in enough water to just come level with the top of the vegetables, add the pepper and salt. Simmer slowly one hour, then mix all together with a spoon, pour into a vegetable dish, and serve. HODGE PODGE. 1 lb. lean beef, fresh or salt 1 carrot 4 a turnip 1 onion 3 tablespoonfuls cooked green peas 1 bay leaf Cut the beef into dice equal ii fry it brown. Scrape the carrot wash them. Chop the onion, cut pinch of cayenne 1 oz. dripping 1 oz. flour 1 pint water pepper, and, if necessary, salt size, if it is salt, scald it, if fresh, peel the turnip and onion, and the carrot and turnip into equal 75 sized dice like the beef. Put the dripping into a pan over the fire, and when a blue vapour is seen rising add the flour and stir until a nice brown. Add the water and boil up, put in the meat and vegetables, the bay leaf, cayenne, and pepper and salt to taste. Simmer gently forty-five minutes. Remove the bay leaf, pile the meat and vegetables upon a dish, sprinkle over with chopped parsley, pour the gravy round, and serve. SEA PIE. 15 lbs. potatoes 3 onions 3 lbs. salt beef or pork 1 small carrot salt pepper water For the Crust : — 5 lbs. flour 1 lb. suet 1 tablespoonful baking powder cold water 1 teaspoonful salt Peel and wash the potatoes, scrape the carrot, peel the onions, cut the meat small and scald it. Cut the potatoes and onions into quarters, chop the carrot very small. Put them into a pan, add the meat and just sufficient water to come level with the top, season, and allow to boil whilst making the crust as follows : — Chop the suet, add to it the flour and baking powder and salt, mix to a paste with cold water. Roll it out so as to nicely fit in the pan, lay it on top of the potatoes, &c., allow to boil for one hour. To dish it up, cut the paste into ten sections, take them off, pour the stew into a. large bowl, lay the crust neatly on the top again, and serve. MINCED COLLOPS. 1 lb. cooked beef, free of gristle or fat 1 small onion 1 saltspoonful dried thyme pepper and salt 1 dessertspoonful butter 1 dessertspoonful flour f pint water 1 slice toast Cut the beef into thin slices, then into strips, and chop very fine. Peel and chop the onion. Put the butter into a pan over the fire, when melted add the flour and stir until a nice brown. Add the water, minced beef, onion, thyme, and pepper and salt to taste. Simmer gently for twenty minutes. Cut the toast into small diamond or any fancy shapes. Pour the mince into a hot dish, lay the toast neatly round the border, place a small spray of parsley in the centre, and serve at once. 76 HAMBURG 2 lbs. steak 1 teaspoonful salt i teaspoonful marjoram £ teaspoonful thyme bayleaves STEAKS. 4 cloves, or 1 saltspoonful powdered cloves $ saltspoonful ground mace

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