Salisbury Steak

Put two pounds of tenderloin of beef in the chopping machine (Fig. 173); this machine is far superior to any other, for in chopping the meats the sinews and other hard parts collect at the bottom of the machine, on the shelf; the meat arising to the surface is the best part; take this out, leaving the hard, fibrous pieces at the bottom. Mold the Salisbury steak in a ring three-quarters of an inch high by three inches in diameter or else in a small empty goose-liver terrine (No. 10). These raw steaks are frequently served without any seasoning or else seasoned and broiled very rare.