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Baked Hamburg Steak

Finely chop one and one-half pounds of raw fresh meat; add two cups of bread soaked in milk, one small minced onion, salt, pepper and ginger to taste, and two eggs; then roll the mass into a square. Boil four eggs until hard, arrange them end to end across the middle of the meat, and roll the latter about them. Place the roll in a baking-pan, pour over it a sauce composed of tomatoes, onions, a large piece of butter and a little water, and bake, basting frequently. Slice the roll crosswise for serving.

HAMBURG STEAK (Broiled) - Have the butcher chop very fine two pounds of the round of beef, and a little suet. Press it into a flat steak about three-fourths of an inch thick, sprinkle with salt, pepper, a little onion juice, if liked, and flour, lay it in a fine wire broiler, and broil the same as beefsteak. Spread with butter and serve on a hot dish. This steak is sometimes shaped into small, thin, flat cakes and fried in a frying-pan, a little pork-fat or butter being used to keep the meat from sticking to the pan. A gravy is then made by thickening the juices in the pan, a little water being added before the thickening.