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Salisbury Steak
Meat and Meat Dishes

Essentially the same grilled minced beef-and-onion patties as the German 'Hamburger', but served with gravy.

They have no connection with the town of Salisbury but take their name from the physician James Henry Salisbury (1823-1905) of New York, who advocated ground beef for all manner of ailments. They might well have been forgotten, but for a campaign during World War I to find more homely names for German-sounding things, along with 'Alsatian' for 'German Shepherd Dog' (See: German Biscuits)

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

One pound of lean rump steak (this will make two meals). Remove all fat, skin, and gristle. Put it three times through a mincer, and then into a small saucepan, with just enough water to cover it, and a little salt. When it turns from red to brown (simmering very slowly and never coming anywhere near boiling), it is done enough. Serve some in a hot soup-dish, with bread or bread and butter. The remainder can be reheated once, but not twice; if any is left the second time, it must be eaten cold. To beat it with a fork while cooking, improves it.

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