Recipe For Cooking Hamburg Steak
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 154 of 825.
1 pound of round steak. 1/2 teaspoonful of salt. 1 tablespoonful of onion juice or grated onion. 1 egg and a dash of pepper, if desired.
Chop the steak very fine and mix thoroughly with the other ingredients; the egg may be used, or not, it helps hold the meat together during cooking. With hands, or knife and spoon, wet in cold water, shape the mixture into a steak, or small flat cakesa.
Have the edges of the meat of the same thickness as the centre. Broil in a deep double-broiler with wires running at right angles, or sauté first one side and then on the other in hot drippings or fat from salt pork. Serve with brown or tomato sauce.