Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Hamburg Steaks.

1 pound of round, shoulder, or flank of beef.

1/4 teaspoonful of pepper.

1 teaspoonful of salt.

Have the butcher chop the meat very fine. Season it with the salt and pepper and make it into small cakes about half an inch thick. Rub the bars of the broiler with a bit of fat and lay the cakes in it. Broil over clear coals for six minutes, if the steaks be liked rare; or eight minutes, if to be well done. Place on a hot dish and season with butter and salt. Another method is to put into a frying-pan about a tablespoonful of butter or pork fat and cook the steaks for eight minutes. Place the steaks on a hot dish, and into the pan in which they were cooked put one tablespoonful of butter and half a tablespoonful of flour. Stir until smooth and brown; then add a gill of cold water, stirring all the time. Season this sauce with half a teaspoonful of salt and a little pepper. A gill of strained tomatoes will be an improvement. Pour the sauce over the steaks and serve at once.