Hamburg Steaks

Ingredients

• the tough ends of steaks
• a half teaspoonful of celery seed
• a teaspoonful of grated onion
• a tablespoonful of butter
• a half cup of stock
• a half cup of strained tomatoes

Method

1. 1

   Put the meat through a meat chopper twice.

2. 2

   Form into thick cakes.

3. 3

   Broil or cook in a heated pan until browned, about 8 minutes for an inch thick.

4. 4

   Dust with salt, season with butter and pepper.

5. 5

   Serve with sauce made from butter, flour, stock, and strained tomatoes.

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 3. The excerpt below is the record exactly as published.

Hamburg Steaks The genuine Hamburg steaks are rich in onion and very rich in bXXy mat- ter, too much so to be wholesome ; so we will modify them, that they may be eaten even by dyspeptics or persons with weak digestion. Put twice through a BEEF— UNCOOKED 13 meat chopper the tough ends of steaks or bits of the round To each pound of this meat allow a half teaspoonful of celery seed, a teaspoonful of grated onion. Form into thick even cakes, being sure that the centre and sides are the same thickness. These may now be broiled over a clear fire, or under the gas lights in your gas broiler, or they may be dropped into a thoroughly heated iron pan. As soon as browned on one side, turn and brown the other. If the steaks are an inch thick, it will take eight minutes for perfect cooking. An exceedingly satis&ctory way is to brown them quickly over a hot firo, then put the pan in the oven and allow them to cook for five minutes. Dust with salt, season with a little butter and pepper, and send to the table on a very hot dish ; or serve with brown or tomato sauce. If they have been cooked over the fire, or in the oven, put a table- spoonful of butter into the pan in which they were cooked, add a tablespoonful of flour, a half cup of stock, and a half cup of strained tomatoes. When boiling* add a teaspoonful of salt, a dash of pep- per, and pour over the 3teak$t 14 LEFT OVERS Canneloti Put twice through the meat chopper one pound of tough meat, season with a teaspoonful of salt, a dash of pepper, and, if you like, a little celery seed or. chopped celery top; take this chopped meat into your hands, and form it into a roll about four inches in diameter and six inches long. Roll this in a piece of oiled paper, put it in a baking pan, bake in a quick oven thirty minutes, basting the paper with melted butter three or four times. When done, carefully remove the paper, dish the cannelon, and pour around plain tomato sauce. Brown Stew Cut any left-over pieces of uncooked tough meat into cubes of one inch. Put a couple of tablespoonfuls of suet into a saucepan ; when rendered out, remove the cracklings. Dust the bits of meat with a tablespoonful of flour, throw them into the hot suet, and shake until brown. Draw the meat to one side, and add to the fat in the pan a second tablespoonful of flour ; mix, add one pint of water or stock, stir until boiling, add a teaspoonful of salt, a bay leaf, slice of onion, a tea- BEEF—UNCOOKED 15 spoonful of browning or kitchen bouquet; cover and simmer gently until the meat is tender, about an hour and a half. The proportions given here are for one pound of beef. This may be served plain, or in a border of rice, or with dumplings. If dumplings, put a pint of flour into a bowl, add a teaspoonful of salt and one of bak- ing powder ; mix thoroughly and add sufficient milk to just moisten ; drop by spoonfuls over the top of the stew, cover the saucepan and cook for ten minutes. Do not lift the cover during the ten minutes or the dumplings will fall. Beef Timbale Chop fine any left-over tough bits of lean beef. Cook together for a moment a gill of strained tomatoes and one cup of bread crumbs ; add to the meat, rub to a smooth paste, season with a quarter of a teaspoonful of celery seed, a half tea- spoonful of salt and a dash of pepper ; mix, and then stir in carefully the well- beaten whites of two eggs ; fill into cus- tard cups, stand in a pan of boiling water, and cook in a moderate oven twenty min- utes. Serve with tomato sauce. This recipe is for one pound of beef. x6 LEFT OVERS BEEF— COOKED Ras^out Cut pieces of cold boiled or roasted beef into cubes of one inch ; to each quart of this allow two tablespoonfuls of butter, two of flour and a pint of stock. Rub the butter and flour together, add the stock, stir until boiling ; add a table- spoonful of onion juice, a teaspoonful of browning or kitchen bouquet, a teaspoon- ful of salt, a tablespoonful of tomato catsup, a tablespoonful chopped parsley; add the meat ; stand over the back part of the stove until thoroughly hot ; serve on a heated platter garnished with trian- gular pieces of toasted bread. A few left-over olives, mushrooms, or even a chopped truffle, may be added. Bresleau Chop sufficient cold cooked meat to make one pint, season it with a teaspoon- ful of salt and a quarter of a teaspoonful of pepper. Put a half cup of stock or water, two tablespoonfuls of bread crumbs and a tablespoonful of butter

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