Quantum redactiones paginae "Isicium Hamburgense" differant
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25 April 1893, Syracuse (NY) Evening Herald, pg. 6, col. 2: |
25 April 1893, Syracuse (NY) Evening Herald, pg. 6, col. 2: |
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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. |
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. |
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[[Categoria:Fercula ex isiciis]] |
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Emendatio ex 15:20, 26 Octobris 2020
Haec pars progressura est.Isicium Hamburgense, Anglice Hamburg steak (antea Hamburg sausage; rariusHamburg balls, Hamburger), est ofella vel isicium a
27 April 1883, The Sun (New York, NY), pg. 3, col. 3: NOT EATEN ON THE PREMISES. Hamburg Steaks and Pork Chops which Cost but Little and Are in Great Demand. "Give me six Hamburgers, four chops, half a pound of sliced ham and five cents' worth of pickles," said a bareheaded girl, as she entered a small store that stands near a towering cigar factory on Second Avenue. (...) "Those flat, brown meat cakes on that dish there are Hamburg steaks; the people call them 'Hamburgers.' They are made from raw meat chopped up with onions and spices, and are very good."
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.