Vienna Steaks
Take ½ pound each of raw lean beef and veal; trim off all fat and gristle and chop very fine.
Add ½ of a teaspoonful of salt, 14 of a teaspoonful of paprika, 14 of a teaspoonful of mixed sweet herbs, I teaspoonful of chopped parsley and I teaspoonful of chopped onion. Stir in I well-beaten egg and set aside until the next day.
Form into steaks and sauté quickly in butter.
Serve on a hot platter with mashed potatoes in the center and brown gravy in a sauceboat.