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Hamburg Steak

Break the fiber of a round steak by beating well, fry two or three onions minced fine in butter slightly browned, spread the onions over the meat, fold the ends of the meat together and pound again to keep the onions in the middle; broil two or three minutes; season with salt and pepper and butter well.

Fried Hamburg Steak with Russian Sauce Select a piece of the buttock of beef, remove all the fat, and chop very fine, lay it in a bowl and add a very finely chopped shallot, two raw eggs, a little salt and pepper together with a little grated nutmeg. Mix well together and form the mass into six balls the size of fillets; roll these in breadcrumbs, and fry in a pan with a little clarified butter for four or five minutes, turning frequently and keeping them slightly underdone. Serve with a Russian sauce.