European and American cuisine

Hamburger Steak.— Procure 1Y» pound beef of the lower sirloin or upper round, remove all the fat and stringy parts ; put the meat in a chopping machine, and grind it very fine ; mix with 4 ounces fine-ground suet, 1 even tablespoonful salt, Ys even teaspoonful pepper, 1 egg, and 2 tablespoonfuls fine-chopped onion. After mixing all well together, form the meat into 6 round balls, flatten, and roll them in grated bread crumbs, then place a frying pan with one ounce butter over the fire ; as soon as hot, put in the steaks, and fry light brown or about 3 minutes on each side ; arrange them on a hot dish, put 1 teaspoonful fiour in the pan, stir for a minute, add Vs cupful boiling water and a little beef extract, cook 2 minutes, then strain ; add a small piece of butter and a pinch of salt, pour it over the steak, and serve with Lyonnaise potatoes. Hamburger Steak with Onion Sauce.— Mix ly, pound fineground or chopped lean beef with 4 ounces fine-chopped suet, remove all stringy parts, season with 1 even tablespoonful salt, V^ even teaspoonful pepper ; mix all well together ; form this into 6 steaks, roll them in fine-sifted bread crumbs, and fry light brown in butter, about 3 minutes on each side. When done, lay the steaks on a hot dish, put 1 cupful fine-chopped onions in the pan, add a little more butter, cover and cook 6 minutes, then add Ys teaspoonful flour, stir a minute, add V^ cupful stock or boiling water, with a little beef extract, and season with salt ; cook 3 minutes. Pour the sauce over the steaks and serve with boiled potatoes. Hanovarian Steak. — Procure ly, pound lean tender beef off the sirloin, grind it exceedingly fine in a meat grinder (or chop it very fine), season with 1 even tablespoonful salt, y^ even teaspoonful pepper ; form this into 6 flat cakes, brush over with melted butter, lay on a hot broiler, and broil 4 minutes on each side, turning frequently. At the same time place a deep frying pan with 1 ounce butter over the flre, add y^ cupful very finely chopped onion, cover, and cook 6 minutes without browning the onions. Peel 4 large ripe tomatoes, cut into pieces, and add to the onions ; season with y, teaspoonful salt, Ya teaspoonful pepper, y, teaspoonful sugar, cover and cook 10 minutes ; then remove the cover, stir and cook a few minutes longer ; pour it over the steak and serve. Porterhouse, sirloin, chuck, round, and flank may be prepared in the same way. Raw Beefsteak. — Take 1 pound tender beefsteak, mince it very fine (or better, grind it in a machine), remove all stringy parte, season wi.th 1 even tablespoonful seasoning salt, add 1 tablespoonful fine-minced onion; shape this into small round beefsteaks, and serve them raw. Beef it la Tartare. — Have 1 poand of tender beefsteak minced ▼ery fine, season with 1 even tablespoonf al seasoning salt ; divide it into 4 parts, and form into pyramids or like pears. Set each one on a small tea plate, press the top down a little, and make a small hollow in the center ; put into each hollow the yolk of 1 egg ; put around each pyramid clusters of fine-minced onions and pickled beets. Skin and bone 6 anchovies, divide each one in 2 fillets, roll each fillet up, and place 3 of them on each plate, on top the garnish. Serve with bread and butter.