Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1913-04-13
Your Uncle Sans Own RULES
To Make TOUGH Meat Tender

cool mix all the ingredients and
form into a long round roll. The
surface can easily be made smooth
II the hand IS wet with cold water.
Lay the remaining pork cut IN thin
slices on top and bake 40 minutes
in g. hot oven, The sausage may be
omitted II desired and other season
ing used.
Hamburg Steak.
This name is commonly given to
inexpensive cuts of beef chopped,
seasoned a little, shaped into small
balls or into one large thin cake,
and quickly broiled in the way that
a tender steak would be. Owing to
the quick cooking much OF the nat
ural flavor OF the meat Is developed
and retained. The fact should be
kept in mind that Hamburg steak
must be made from fresh, we'll
ground meat II is much safer to
chop the meat at home, as chopped
meat spoils very quickly. Much de-
ponds, too, upon browning it suffi-
GENTLY to bring out the ffavors.
Many cooks think that Hamburg
steak IS improved II the meat is
mixed with milk before IL is cooked.
In some parts Of the country, and
particularly in some OF the South
ern States, two kinds Of beef are
on sale One is imported from other
parts OF the country and is OF high
er price. The other, known locally
as native beef" is sometimes lack
ing in flavor and in fat and Is usual
ly tougher. Southern native beef.
such as Is raised IN Florida, s. al
most invariably. however. OF ex-
tremely good flavor, due prssum-
ably to the feed or other conditions
under which It IS raised. BY chop
ping such meat and cooking 1t as
Hamburg steak, a dish almost as
palatable as the best cuts OF the
more expensive beef may be OBJ
tanned. In such cases, however. it 10
desirable because of the low per-
centage OF fat to add suet or butter
to the meat. The reason for this is
that In the cooking tho water of the
Juice when unprotected by fat evap-
crates too quickly and leaves the
meat dry. This may be prevented
by adding eggs az well al fat. for
the albumen of the egg hardens
quickly and tends TO keep IN the
Juices, The proportion should be
one egg TO one and one-hRlf pounds
OF meat
5RVory Nolih
Savory rolls in great varisty are
made out OF chopped meat either
with or without egg, The variety
is secured by the fiavoring mate
rails used and by the sauces with
which the baked rolls are served. A
few recipes will be given below.
While these definite directions are
given Il should be remembered that
a few general principles borne in
mind make recipes unnecessary and
make 1t possible to utilize what
ever may happen TO be on hand.
Appealing rolls are made with beef
and pork mixed. The proportion
varies from two parts Of beef and
one Of pork TO two Of pork and one
of beef The rolls are always i'm
proved by laying thin slices OF salt
pork or bacon over them, which
keep the surface moistened with
fat during the roasting. These slices
should be scored on tho edge, so
that they will not curl up in cook
ing. The necessity for the salt pork
Is greater when the chopped meat
IS chiefly beef than when Ii is large
~ pork or veal. Bread crumbs or
bread moistened in water can al
ways be added, as Il helps TO make
A4lo AAsu 81 AuA lAuA. W men OuAbHet
green peppers or other vegetables
are used, they should always be
thoroughly cooked in fat before be-
ing put in the roll, for usually aaley
DO not cook sufficiently IN the
length OF time II takes to cook the
meat Sausage makes a good I'D
dition TO the roll, but Il is lily
cheaper to use unseasoned pork
meat with the addition OF a Attle
sage