Broil slowly and moderately well over a fire free from blaze and smoke. Make the cakes from half an inch to an inch thick. Simply press it sufficiently to hold it together. The pulp should not be pressed too firmly together before broiling, or it will taste livery. Beef should be procured from well fatted animals that are from four to six years old. Steaks cut through the centre of the round are the richest and best for this purpose. This pulp should be as free as possible from connective or glue tissue, fat and cartilage.previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive problems):Įat the muscle pulp of lean beef made into cakes and broiled. It is a common item in supermarket frozen food sections.ĭr. Today, Salisbury steak is usually served with a gravy similar in texture to brown sauce, along with various side dishes. James Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as an entree has been used in the United States since 1897.

Origin of the name Ĭoming from this history of ground meat dishes is the Salisbury steak. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants. Various New York restaurants offered Hamburg-style American fillet, or even beefsteak à Hambourgeoise.

Hamburg was a common embarcation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination. Hamburg steak is known by the name ' Frikadelle' in Germany since (at least) the 17th century.

Fallout 4 salisbury steak