Hamburg Roast Recipe 2

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Instructions

Chop fine one pound of steak, cut from the top of the round, and two or three ounces of beef marrow, taken from the hind leg bone; a small slice of green or red pepper pod and half a slice of onion may be chopped with the meat or a teaspoon of onion juice may be added after the meat is chopped.
Add a scant half a teaspoon of salt, the beaten yolk of an egg and one-fourth a cup of soft, sifted bread crumbs that have been soaked in cold water and wrung dry in a bit of cheese cloth.
With the hand, mix all the ingredients together very thoroughly.
Care must be taken to mix the marrow and bread evenly through the meat.
Press the whole into a compact roll, of equal thickness throughout.
Put a slice of pork or bacon on the meat rack (to hold up the meat), set the roast on this, put a second slice over the meat and set to cook in a very hot oven.
After six minutes reduce the heat, baste with the fat in the pan, and let cook about fifteen minutes longer.
The roast should be brown on the outside and pink at the center.
Serve with brown or tomato sauce.