Michael Strogoff
It is not known when the first restaurant recipe for steak tartare appeared. While not providing a clear name, the first description of steak tartare was given by Jules Verne in 1875 in his novel "Michael Strogoff". There are certain similarities between steak tartare and the German dishes Labskaus and Mett. Other similar raw, chopped meats appeared in the 20th century. One of the oldest references to a Hamburgh ["sic"] Sausage appeared in 1763 in Hannah Glasse's "Art of Cookery, Made Plain and Easy". Hamburgh Sausage is made with minced meat and a variety of spices, including nutmeg, cloves, black pepper, garlic, and salt, and is typically served with toast. Other dishes are also made with minced meat, such as meatloaf, the Serbian pljeskavica, the Arab kofta, and meatballs.