{"id":3825,"slug":"hamburg-roast","title":"Hamburg Roast","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["two pounds round steak","marrow taken from bone","one tablespoon green pepper finely chopped","one tablespoon onion finely chopped","salt","the beaten yolks of two eggs or one whole egg slightly beaten","one-half cup of soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth","thin slices of salt pork or bacon"],"ingredients_norm":["round steak","marrow taken from bone","green pepper","onion","salt","yolks of eggs or whole egg slightly","soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in double cheese cloth","thin slices of salt pork or bacon"],"steps":["Remove the fat and stringy parts, also marrow-bone, from two pounds round steak.","Pass through the meat grinder twice.","Add the marrow taken from bone, one tablespoon green pepper finely chopped, one tablespoon onion finely chopped, season well with salt and the beaten yolks of two eggs or one whole egg slightly beaten.","Add one-half cup of soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth.","Mix ingredients thoroughly with the hand.","Shape in a compact roll of uniform thickness.","Lay thin slices of salt pork or bacon in the bottom of a dripping pan, set the roast on them; lay thin slices of salt pork over the meat and place in a hot oven.","After the first eight minutes reduce the heat and baste with the hot fat in the pan; let cook about thirty minutes, basting every ten minutes.","The roast should be richly browned on the outside and a delicate pink inside.","Serve surrounded with Tomato, Brown or Creole Sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:75","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d12ad128ead239fbf663ff43eb31581c2d0768162e7c4fc664d5eedc00c92743","created_at":"2026-08-02T15:44:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/hamburg-roast"}