Southern Hamburg Steak

Ingredients

• 1 pound of lean tender beef
• 1/2 teacup of rich milk
• pepper
• salt
• onion to taste
• mold into 7 cakes
• 1 well-beaten egg
• 1 heaping teaspoon of flour
• 1/2 cup of boiling water

Method

1. 1

   Chop beef very fine, mix with milk, pepper, salt, and onion.

2. 2

   Mold into cakes and roll in flour.

3. 3

   Fry in a hot pan with butter until light brown.

4. 4

   Remove and make gravy with flour and boiling water, stirring constantly for 2 minutes.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 40. The excerpt below is the record exactly as published.

Southern Hamburg Steak. To 1 pound of lean tender beef (the upper round is preferable), chopped very fine, add % teacup of rich milk, pepper and salt, onion to taste and mix thoroughly. Mold into 7 cakes, rolling each one as formed into flour. Make into a good shape with the hand. Have ready a hot frying pan with a lump of butter size of an egg, put in steak; fry a light brown. When done remove from the pan. Make 68 KENTUCKY RECEIPT BOOK. a brown gravy with 1 heaping teaspoon of flour added to the butter in pan ; add % cup of boiling water, stirring constantly ; boil 2 min- utes. Backbone. Wash backbone, add pepper and salt ; put in roasting pan with 1 pint of cold water. Cook until done (about 2 hours). To Make Sausage. Run through grinder 14 pounds of lean pork, 10 pounds of back- bone fat. Mix well and add 10 tablespoons of black pepper, 3 table- spoons of salt, 8 tablespoons of sage. Put sausage meat in buckets and keep in a cool place. Make into cakes when ready to use. Babbit. Skin rabbit, put in salt water 1 hour, then wipe each piece dry, roll in flour and fry in butter until brown ; add salt and pepper. Put in saucepan 2 tablespoons of flour, 2 tablespoons gravy, a little garlic or onion, a sprig of parsley. If desired % Can of champignons and % teaspoon of Worcestershire sauce may be added. Put rabbit in this mixture, simmer until tender, garnish with olives and thin slices of lemon. Broiled Babbit. Skin and wash rabbit, then cut up and put in salt water 1 hour. Have a skillet tolerably hot with some melted butter in it; sprinkle a little flour over the rabbit and put in the skillet, adding a littlo cold water, pepper and salt. Put inside of the stove and baste f re- . quently. If necessary add a little more water. When nearly done put in a lump of butter. Serve on a hot dish. Beef Balls. • Chop cold roast beef very fine, removing gristle, but leave in the fat. To a half pint of meat add 1 small cup of cracker crumbs that have been rolled and sifted, salt and pepper to taste. Moisten the whole with soup or stock, add a little Worcestershire sauce and stir in 1 well-beaten egg

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