Hamburg Steak a la Tartare

Hamburg steaks are made with lean and tender beef, either the tenderloin or sirloin. Chop up with a knife on a chopping block twelve ounces of raw beef free of all fat and nerves; season with salt and pepper, add half a medium onion cut in small one-eighth of an inch squares or else have it finely chopped; form it into a ball and flatten. These steaks are generally eaten raw. For cooked see the Hamburg steak No. 1360. For steaks a la Tartare, add half a finely cut up green pepper or else it can be cut in small squares. After the steak is formed into a flattened ball make a hole in the center and break into it one very fresh egg, or else the yolk only.