BEEF.
1470 | Salisbury Steaks.
—Procure two pounds of fine rump part of beef, pare off all the fat, then place it in a Salisbury chopping machine and chop it until very fine; remove from the machine, put it on a table, discard all the sinews, then season with a pinch of salt (a tablespoonful), half a pinch of pepper (a heaped teaspoonful), thoroughly knead all together, then make six balls of equal size.
Pour a tablespoonful of sweet-oil on a plate, lightly and gently roll each steak in the sweet-oil, then place them on the broiler and broil for three minutes on each side; remove from the fire, dress them on a hot dish, decorate with a little water-cress, and serve.
If no Salisbury machine be on hand, chop the beef very fine on a wooden board.