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Classic
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page 109
Some prefer to let a crust form on the bottom and turn the hash brown side
uppermost. Served with poached eggs on top.
HAMBURGER STEAK.
Take a pound of raw flank or round steak, without any fat, bone or stringy
pieces. Chop it until a perfect mince; it cannot be chopped too fine. Also chop
a small onion quite fine, and mix well with the meat. Season with salt and
pepper; make into cakes as large as a biscuit, but quite flat, or into one large
flat cake a little less than half an inch thick. Have ready a frying-pan, with
butter and lard mixed; when boiling hot, put in the steak and fry brown. Garnish
with celery top around the edge of the platter and two or three slices of lemon
on the top of the meat.
A brown gravy made from the grease the steak was fried in, and poured over the
meat, enriches it.
TO ROAST BEEF HEART.
Wash it carefully and open it sufficiently to remove the ventricles, then soak
it in cold water until the blood is discharged; wipe it dry and stuff it nicely
with dressing, as for turkey; roast it about an hour and a half. Serve it with
the gravy, which should be thickened with some of the stuffing, and a glass of
wine. It is very nice hashed. Served with currant jelly.
--Palmer House, Chicago.
STEWED BEEF KIDNEY.
Cut the kidney into slices, season highly with pepper and salt, fry it a light
brown, take out the slices, then pour a little warm water into the pan, dredge
in some flour, put in slices of kidney again; let them stew very gently; add
some parsley if liked. Sheep's kidneys may be split open, broiled over a clear
fire, and served with a piece of butter placed on each half.
BEEF'S HEART, STEWED.
After washing the heart thoroughly, cut it up into squares half an inch long;
put them into a sauce-pan with water enough to cover them. If any scum rises,
skim it off. Now take out the meat, strain the liquor, and put back the meat,
also add a sliced onion, some parsley, a head of celery chopped fine, pepper and
salt, and a piece of butter. Stew until the meat is very tender. Stir up a
tablespoonful of brown flour with a small quantity of water, and thicken the
whole. Boil up and serve.
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