(Removed redirect to Pastillum Hamburgense)
Tag: Removed redirect
25 April 1893, Syracuse (NY) Evening Herald, pg. 6, col. 2:
A Hamburg steak is very nice with this sauce. As every good housekeeper should know, a Hamburg steak is not a steak at all, but a mince of beef moulded in flat balls, which are either fried or broiled, but must in any case be kept rare. It is an acceptable way in which to dispose of the tough end of a porter house steak, which should never be allowed to come on the table with the rest of the steak, but should be either minced for Hamburg balls or used in a stew. To season a pound and a half of Hamburg steak add a teaspoonful of onion juice, a liberal teaspoonful of salt and a saltspoonful of pepper. The meat must be minced as fine as sausage meat, and there should be neither fat nor sinews with it. A chopped onion minced very fine or a good sized shallot may take the place of the onion juice. The minced beef may now be moulded into little cakes and broiled, or, if you prefer, dipped into the yolk of egg and bread crumbs, and fried brown. This will keep it rare in the centre, as it should be. Indeed, a Hamburg steak is sometimes served at gentleman's suppers without cooking. It must then be made of the tenderest meat and garnished with anchovies, capers and parsley ,and highly seasoned. This practice of eating raw beef however, is not now recommended by physicians as it formerly was, when mothers often gave little children well seasoned scraped beef as a tonic.