Serve very hot with butter or Maitre de’ Hotel sauce.– Pound a slice of round steak enough to break the fibre.As the army needed food that could be carried on their mounts and eaten easily with one hand while they rode, ground meat was the perfect choice.They would use scrapings of lamb or mutton which were formed into flat patties.Tracing history back thousands of years, we learn that even the ancient Egyptians ate ground meat, and down through the ages we also find that ground meat has been shaped into patties and eaten all over the world under many different name.– Genghis Khan (1167-1227), crowned the “emperor of all emperors,” and his army of fierce Mongol horsemen, known as the “Golden Horde,” conquered two thirds of the then known world.To attract German sailors, eating stands along the New York city harbor offered “steak cooked in the Hamburg style.” Immigrants to the United States from German-speaking countries brought with them some of their favorite foods. The Germans simply flavored shredded low-grade beef with regional spices, and both cooked and raw it became a standard meal among the poorer classes.In the seaport town of Hamburg, it acquired the name Hamburg steak.
Make it into small flat cakes, and broil on a well-greased gridiron or on a hot frying pan.Fry two or three onions, minced fine, in butter until slightly browned. , by Charles Ranhofer (1836-1899), chef at the famous Delmonico’s restaurant in New York, there is a listing for Beef Steak Hamburg Style.Spread the onions over the meat, fold the ends of the meat together, and pound again, to keep the onions in the middle. The dish is also listed in French as Bifteck Hambourgeoise.It was not, however, on the dinner menu; “Pig’s Head” “Calf Tongue” and “Stewed Kidneys” were.. The author recommended that this sausage be served with toasted bread.Hannah Glasse’s cookbook was also very popular in Colonial America, although it was not published in the United States until 1805.The Mongols were a fast-moving, cavalry-based army that rode small sturdy ponies.They stayed in their saddles for long period of time, sometimes days without ever dismounting.– When Genghis Khan’s grandson, Khubilai Khan (1215-1294), invaded Moscow, they naturally brought their unique dietary ground meat with them.The Russians adopted it into their own cuisine with the name “Steak Tartare,” (Tartars being their name for the Mongols).Sinclair was surprised that the public missed the main point of his impressionistic fiction and took it to be an indictment of unhygienic conditions of the meat packing industry.This caused people to not trust chopped meat for several years.