Hamburger Steak

Name: Hamburger Steak
Yield: 4 servings
Ingredients: Take 1 pound of meat from the round; 1 teaspoon of salt; 2 or 3 dashes of pepper; 4 drops of onion extract; 1 tablespoon of chopped parsley; a very little thyme or sweet marjoram

From Royal Victoria cook book, 1900

Serves 4

Can be made into small steaks if preferred.

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 11. The excerpt below is the record exactly as published.

HAMBURGER STEAK.—Take 1 pound of meat from the round, cut out all the gristle and put through the grinder or chop very fine, add 1 teaspoon of salt, 2 or 3 dashes of pepper, 4 drops of onion extract, 1 tablespoon of chopped parsley, and if desired a very little thyme or sweet mar- jor

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