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Hamburger Steak
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 24. The excerpt below is the record exactly as published.
a small onion chopped fine, a tablespoonful of powdered sage, and pepper and salt to taste, mix all well together and spread evenly over the meat. Roll up and tie with twine, put in a pan with a pint of water and bake for two or three hours, rolling over often so as to cook even on all sides. Fried Beefsteak. In very hot frying pan put a little fat then your steak, season with salt and pepper; fry to a nice brown; cover not while cooking. When done, spread some good butter over it and serve. 32 Meat and How to Cook It Broiled Beefsteak. Have your steak from three- quarters to an inch in thickness. Never pound steak. Butter your steak and broil quickly over a clear fire, season with salt and pepper, put a piece of good butter on a hot plate and the steak on top. Serve at once. Hamburger Steak. Chop a pound of lean beef very fine, a small piece of suet makes a good addition; shred an onion, mix with the beef, season with salt and pepper, and a little savory; fry in butter
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