Hamburg Steak La Tartare Recipe ingredients

To prepare this Hamburg Steak La Tartare Recipe, first scrape the pulp from the nerves and fibers of a pound of choice round or rump steak and chop the pulp with one-fourth a pound of beef marrow very fine. Chop fine half a green pepper-pod and a slice of onion; cook these in a tablespoonful of hot butter until yellowed and softened; do not brown them. Add these to the meat and marrow with half a teaspoonful of salt, mix thoroughly, then shape into four balls; press the balls into flat cakes with a depression in the center. Rub over the bottom of a hot, iron frying pan with a bit of suet, then put in the meat, and break the yolk of an egg into the depression in each; baste the yolks with a little melted butter and set the frying pan into the oven; let the meat and eggs cook about five minutes, then remove them to a hot serving-dish, pour over a cup and a half of hot, brown or tomato sauce, and serve at once.

This will serve three or four people.