No. 8—CHOPPED GERMAN STEAK OR HAMBURG STEAK.
Quantity for 6 Persons.
- 2½ lbs. chopped steak
- 1 tbsp. of butter
- 2–3 eggs
- Salt, pepper
- 1 tsp. of grated onion
- ⅙ lb. of butter
Preparation: The lean meat from the round is chopped fine or ground fine by putting it twice or three times through the grinder, then salted, peppered and mixed with the eggs, a tablespoonful of butter and onion if you like. If you do not like onions, omit them.
After mixing well, scant ¼ lb. dumplings are formed and flattened to 1½ inches in thickness. The butter or lard heated, the steaks put in and fried about 10 minutes, turning and basting frequently.
Serve the steaks on a hot platter, and for gravy pour a little water into the frying pan with the butter, let come to a boil, and pour over the steaks.
Remarks: You may serve mustard gravy with this steak by adding 2 teaspoonfuls of mustard to the steak butter and 1 teaspoonful of flour and bouillon or water, boiled for 2 minutes and strained.
No. 9 RAW BEEFSTEAK A LA TARTARE.
Quantity for 6 Persons.
- 2 lbs. of chopped meat
- Salt, some pepper
- 6 yolks of eggs
- 2 tsps. of chopped onions
- 2 pepper-pickles
- 2 salt pickles
- ⅛ lb. sardines
- 1½ tbsps. of capers