Meats: Steak
Hamburg Steak. a Two pounds round beef chopped fine; press it into a flat steak, sprinkle with salt and pepper and a little onion juice; flour lightly, and broil as beefsteak. Make a brown gravy with a little soup stock, thicken with flour, and pour around the steak.
Steak à la Bordelaise (French recipe). 1 sirloin steak, 2 tablespoonfuls butter, 2 tablespoonfuls flour, 2 cupfuls beef stock, MRS. CURTIS'S COOKBOOK 2 tablespoonfuls chopped raw ham, bay leaf, 1 tablespoonful chopped onion, Salt and pepper to taste, 1 tablespoonful tomato catsup, cupful finely chopped mushrooms.
Brown the butter and flour, stir in the stock; when thick and smooth, add the ham, bay leaf, and onion.