Hamburger

“ Mix pork sausage and hamburger equal parts, to two cups meat add one cup wet bread, add one egg, one-fourth cup onion, teaspoon salt, tablespoon green chile pulp, mix and make into cakes one inch thick, put one cup prepared sauce in pan and heat, place meat in sauce, cover, simmer till done. ”

“ Crumble beef into saucepan and brown lightly. Drain off excess fat. Mix in onion and celery. Combine tomato sauce, catsup, brown sugar, vinegar, barbecue sauce, and seasonings. Pour over meat, cover pan, and simmer barbecue 11⁄2 to 2 hours, or until flavors are well blended.
Spoon beef mixture over buns.
Fish-cheeseburgers 6 servings
6 frozen fried fish portions or 12 frozen fried fish sticks
6 buttered hamburger buns
6 tablespoons chili sauce
6 slices (1 ounce each) cheese
Place frozen fried fish portions or fish sticks in a single layer on a well-greased baking sheet. ”

“ The language of expectations
Beasts of habit, people expect some reminders of taste and texture even when they know that what they eat or drink is the result of a formula, not of natural processes. This is why the almost fat-free hamburger, devised in laboratories for people in need of nourishment adapted to new conditions of life and work, will succeed or fail not on the basis of calories, but on the simulation of the taste of the real thing. ”

“ Angus beef, red or black are popular in Virginia and my kin are heavily into that--the raising and selling and genetics of it. These beeves are worth a small fortune each. Hamburger is popular in the USA but it is beef and not ham. Ham is popular too. ”

“ Use any kind of meat that may be left over, such as boiled beef, roast lamb, etc. Chop very fine. To each two pounds of meat add one chopped onion fried in butter, one cup of bread crumbs, two whole eggs, and some chopped parsley. Season with salt and pepper and a little grated nutmeg. Mix well, and make into small balls, like Hamburger. Roll them in bread crumbs, and fry in pan, with melted butter. When well browned serve on a platter with any kind of brown gravy, or tomato sauce, or brown butter. ”

“ Acids generally are much admired in German cookery. In nothing, perhaps, are the Hamburgers more to be envied, in a gastronomic view, than in their vegetables. Singularly small as are these products of the kitchen garden, they are sweeter and more delicately flavoured than any I ever tasted elsewhere. ”

“ Add salt. Bring to a boil and simmer, stirring frequently, for 5 minutes.
THE OWL BAR’S GREEN CHILE
The Owl Bar & Cafe in San Antonio, south of Socorro, has become world renowned—literally!—for its huge, juicy hamburgers. (It’s been featured in New Mexico Magazine, TWA’s Ambassador Magazine and the Washington Post.) But the cafe is also known for its atmosphere and its green chile. The secret, says Rowena Baca, the owner, is in 16 the simmering.
31⁄2 pounds hot green chile
11⁄2 pounds hamburger meat
3 cloves garlic, minced
2 quarts water
salt to taste
Roast, peel, and dice green chile. ”

“ I know we're gonna be friends, too, 'cause I like to everything boys and girls like to do, especially when it comes to eating those delicious McDonald's hamburgers. A magic tray here keeps me well supplied—McDonald's hamburgers, French fries, and milkshakes. ”

“ While burgers are cooking, combine wine, shallots, sugar, mustard and thyme in a saucepan. Cook over high heat 5 to 6 minutes until liquid is reduced to 3/4 cup. Remove burgers from skillet and keep warm. Add wine mixture to skillet and stir over medium heat to combine with pan juices. Whisk in butter and parsley. Spoon sauce over burgers and serve.
RECIPES WITH THIGH & DRUMSTICKS If you haven't liked dark meat up until now, try these recipes with an open mind. Thigh meat, drumsticks, or the meat from any well-exercised muscle, has more flavor and is apt to be juicier. ”

“ The pork should be cut exceedingly thin. Over the pork spread a thin layer of the veal forcemeat mixture, over this put a thin slice of cold boiled ham, on the ham a layer of forcemeat, then half of the chicken (light and dark meat) ; sprinkle lightly with salt and pepper, spread with forcemeat, a layer of ham, forcemeat, chicken, forcemeat, ham, forcemeat and, lastly, a layer of larding pork. Pour in half a cup of broth, cover, and set the terrine into an agate dish or a saucepan. Pour in boiling water to half the height of the terrine and let cook in the oven one hour and a half. ”

“ The closely packed Hamburg steak is bound to be tough and dry. Better add a beaten egg to hold the chopped meat together than press the small and delicate particles of meat compactly.
Season lightly, brush over with oil or melted butter and lay in buttered bag. Seal and roast for half an hour. Take up on a hot platter, season, add a little melted butter mixed with finely chopped parsley and serve hot with baked or mashed potatoes. A tomato sauce may go with the steaks or a brown gravy made from beef stock. ”

“ Cheese and Celery Sandwiches.—Mix freshly grated cheese with an ounce of butter till it becomes a thick paste. Spread this on thin slices of bread, and cover it with celery shred as finely as possible.
Beef Roll.—This is excellent for a journey if cut into sandwiches.
Mince very finely one pound of raw beefsteak and a quarter of a pound of cooked ham. The meat should be passed twice through the mincing machine. Add to the meat one well-beaten egg and two ounces of dried and sifted bread-crumbs. Season with pepper and salt, but be careful not to put too much. ”

“ Take the tough ends of two sirloin steaks and one tablespoonful of kidney suet, run through a food chopper; season with pepper and salt, form into small cakes, dredge lightly with flour, fry quickly, same manner steak is fried, turning frequently. The kidney fat added prevents the Hamburg steak being dry and tasteless. "A tender, juicy broiled steak, flaky baked potatoes, a good cup of coffee and sweet, light, home-made bread, a simple salad or fruit, served to a hungry husband would often prevent his looking for an affinity," said Aunt Sarah to her niece Mary. ”

“ Pork Pie, to Eat Cold.—Raise a common boiled crust into either a round or oval form, which you choose, have ready the trimmings and small bits of pork cut off a sweet bone, when the hog is killed, beat it with a rolling-pin, season with pepper and salt, and keep the fat and lean separate, put it in layers quite close to the top, lay on the lid, cut the edge smooth, round, and pinch it; bake in a slow-soaking oven, as the meat is very solid. Observe, put no bone or water in the pork pie; the outside pieces will be hard if they are not cut small and pressed close. ”

“ When young, they are of a pale delicate brown; as they grow older, the color is deeper and redder.
A nice way of serving up cold chicken, or pieces of cold fresh meat, is to make them into a meat pie. The gizzards, livers, and necks of poultry, parboiled, are good for the same purpose. If you wish to bake your meat pie, line a deep earthen or tin pan with paste made of flour, cold water, and lard; use but little lard, for the fat of the meat will shorten the crust. Lay in your bits of meat, or chicken, with two or three slices of salt pork ”

“ But we are supposing the production of first-rate bacon. Porkers, of course, require a less outlay according to their age. A porker ought not to carry too much fat; neither the feeder nor the buyer profit by over-fed pork, though perhaps the pork-butcher may—he retails it per pound to his customers. Our observations, however, do not apply to the respectable dealers in pork in London and its environs, who exhibit the most delicious country-fed meat, and justly pride themselves upon an article of consumption which brings them the first-rate custom. ”

“ The genuine Hamburg steaks are rich in onion and very rich in fatty matter, too much so to be wholesome; so we will modify them, that they may be eaten even by dyspeptics or persons with weak digestion. Put twice through a meat chopper the tough ends of steaks or bits of the round. To each pound of this meat allow a half teaspoonful of celery seed, a teaspoonful of grated onion. Form into thick even cakes, being sure that the center and sides are the same thickness. ”

“ Slice half a pound of fat salt pork very thin and bind with soft strings over the breasts and upper parts of the bodies. Lay in a dripping-pan; pour in a cup of boiling water, and roast one hour in a good oven, basting often. Then clip the strings, lay the pork in the pan; dredge the chickens with flour, and, as this colors, baste once with butter, and twice afterwards with gravy. When the chickens are done to a fine brown, lay upon a hot dish with the pork about them. Strain and skim the gravy, pepper it, thicken with a little browned flour and serve in a boat. ”

“ Our American meats are as a rule heavy, rich in fat and in marked contrast with the light, mild, sweet flavored pork well streaked with lean, found so generally in the English market and cured primarily in Ireland and Denmark. What is wanted is a long, lean, smooth, bacon hog something after the Irish hog. Here is a hint for our American farmers.
England can justly boast of her hams and bacon, but for sweet, tender, lean pork the Normandy hogs probably have no superior in the world. They are fed largely on meat-producing food, as milk, peas, barley, rye and wheat bran. ”

“ All wild birds are apt to be very dry, and if a thin piece of pork is tied about them, while baking or roasting, till it becomes brown and crisp, then removed, and the bird allowed to brown delicately, it is a wonderful addition to the juiciness and flavor of the game.
Good Sausage Meat.—Take two thirds ham and one third fat pork, season well with nine teaspoonfuls of pepper, the same of salt, three of powdered sage, and one of thyme or summer savory to every five pounds of meat (not heaping teaspoonfuls, remember) ; warm the meat enough so that you can mix it well with the hands ”

“ As meat is the most costly and extravagant of all articles of food, it behooves the housewife to save all left-overs and work them over into other dishes. The so-called inferior pieces--not inferior because they contain less nourishment, but inferior because the demand for such meat is less--should be used for all dishes that are chopped before cooking, as Hamburg steaks, curry balls, kibbee, or for stews, ragouts, pot roasts and various dishes where a sauce is used to hide the inferiority and ugliness of the dish. We have no occasion here to spend money on good looks. ”

“ Joe claims that the people in America do not know how to make bread; the wheat he says is cut [Pg 113] when it is too green. The gang, of course, bring Italian bread in their buckets. It is certain that the American lunch of a soggy sandwich and piece of pie leaves a man heavy for the afternoon. The average dinner bucket in the shanty contains: a loaf of bread, a piece of meat,—lamb, beef, chicken, or sausage,—three or four green peppers, a couple of tomatoes, a bunch of grapes, and some vegetable mixture like tomatoes chopped with cucumbers and lettuce. ”

“ A FRENCH HAM PIE.—Having soaked and boiled a small ham, and taken out the bone, trim the ham nicely [86] so as to make it a good shape; and of the bone and trimmings make a rich gravy, by stewing them in a sauce-pan with a little water; carefully skimming off the fat. Make a sufficient quantity of force-meat, out of cold roast chicken or veal, minced suet, grated bread-crumbs, butter, pepper, chopped sweet-marjoram or tarragon; and grated lemon-peel, adding the lemon-juice, and some beaten egg. Mix the ingredients thoroughly. You may add some chopped oysters. ”

“ They must be cut thin; the coals must be bright and hot; and the meat turned very often. Serve on a hot platter.
Fried Pork.—For frying, pork should not be cut [Pg 280] over a half an inch thick: Cook slowly from forty minutes to an hour, with the pan closely covered, to keep in the steam. Pork requires a long, slow process to develop its flavor and tenderness. Nearly everyone cooks it too fast, and for too short a time. When thoroughly steamed and nicely seasoned with salt, pepper, sage and a little onion, well fed pork is as toothsome and dainty as turkey. ”

“ Season each piece; roll it up and tie it with strong thread; dredge them in flour, and fry in plenty of hot fat (they may be dipped in egg batter and rolled in bread crumb if liked) ; remove the thread; arrange them neatly on a hot dish; garnish with parsley, and send to table with sauce tartare (which see) .
Hamburg Steak, Sauce Piquante.—Select a thick rump steak, and with a stiff-backed kitchen knife scrape away the lean meat from the sinews. ”

“ At these great establishments are put up the "hampers" that go to supply parties who go to the races or picnics. You order a five-shilling or five-pound hamper, and are supplied accordingly—meat-pies, cold tongues, fowls, game, wines, ales, pickles. There are English pickles, Dutch saur krout, French pâte de foie gras, Finnian haddock, German sausages, Italian macaroni, American buffalo tongues, and Swiss cheeses, in stacks. That is what astonishes the American—the enormous stock in these retail establishments, and the immense variety of styles of each article ”

“ Tongue [117] and corned beef, whether they be used in slices or finely chopped, should be cooked until they are very tender. When corned beef or ham is chopped for a filling, the sandwich is much improved by a dash of mustard; Worcestershire or horseradish sauce improves a filling of roast beef or boiled tongue; while chopped capers, tomato sauce, catsup or a cold mint sauce is appropriate in sandwiches made of lamb; celery salt, when the filling is of chicken or veal, and lemon juice, when the principal ingredient is fish, are en rapport. ”