Hamburg Steak,
Sauce Piquante

From the book Breakfast Dainties 1885

Ingredients:

thick rump steak
salt
cayenne
1 minced onion
butter
Sauce

1/2 pint of strong soup stock
1/2 teaspoonful of browned flour
3 tablespoonfuls of vinegar
1 tablespoonful of chopped eschalot
1 teaspoonful of chopped parsley
1/2 saltspoonful of black pepper
a little salt

Instructions:

Select a thick rump steak, and with a stiff-backed kitchen knife scrape away the lean meat from the sinews. Season the meat with salt and cayenne, and shape it into a round form slightly flattened on top. Fry the onion brown in butter; cook the steak in this, on both sides, and serve with the following sauce: put all ingredients into the same saucepan. Simmer, strain, and serve.

Many like a Hamburg steak rare, while others prefer it well done; others there are who think they like it rare, highly seasoned with onion and other pungent seasoning.

Source
Breakfast Dainties 1885

Hamburger Recipes

Links

http://www.salomon-online.com/en/support/food-dictionary/hamburger-story.php

http://aht.seriouseats.com/archives/2005/04/menches_bros_th.html

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