FOR this steak choicer meat than that used in Hamburg steak is desirable. In hotels where many filets of beef (beef tenderloins) are cut into steaks or trimmed for roasting, the ends and trimmings are used for Salisbury steak. For home use the choicest cuts from the top of the round are more commonly used. The meat should be chopped exceedingly fine, or, better still, the pulp be scraped from the fibers, first on one side and then on the other.
For each pound of prepared meat take onequarter pound of beef marrow; crush the marrow and mix it evenly through the meat, then for each pound of prepared beef mix in very gradually half a cup of cold water. Press into shape; cakes are most easily handled; do not press together too compactly, and keep the edge as thick as the center, that the edge may not become overcooked while the center is. not cooked enough. Broil over coals or in gas oven, or pan-broil in an exceedingly hot frying pan. Let the meat cook on one side till a drop of meat juice appears on the top, then turn at once to cook the other side. Serve with broiled bacon and French fried potatoes.
Query No. 3979. — " Recipe for Salisbury Steak given in December, 1916.
Title: American Cookery, Volume 23. Author: Boston Cooking School (Boston, Mass.) Publisher: Boston Cooking School Magazine, Company, 1919. Original from Harvard University. Digitized: Apr 19, 2007.