To two pounds of chopped beef take three egg yolks, three tablespoons of parsley, three tablespoons of melted chicken-fat, four heaping tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet, two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of salt, one-half teaspoon of onion-juice and one teaspoon of pepper.  Mix and bake twenty-five minutes in a quick oven with one-fourth cup of melted chicken-fat, and one-half cup of boiling water.  Baste often.

HAMBURGER STEAK

Take one pound of raw beef, cut off fat and stringy pieces, chop extremely fine, season with salt and pepper, grate in part of an onion or fry with onions.  Make into round cakes a little less than one-half inch thick.  Heat pan blue hot, grease lightly; add cakes, count sixty, then turn them and cook on the other side until brown.  When well browned they are done if liked rare.  Cook ten minutes if liked well done.

BITKI (RUSSIAN HAMBURGER STEAK)

Take two cups of clear beef chopped, and two cups of bread crumbs that have been soaked in a little water, leaving them quite moist, mix thoroughly with the beef, season with pepper and salt and shape into individual cakes.  Fry as directed for Hamburger Steak.

CHOPPED MEAT WITH RAISINS (ROUMANIAN)

Take a pound of chopped meat, add grated onion, an egg, matzoth flour, white pepper, mix and form into small balls, put in pot with one-half cup of water, fat, sugar, a quarter cup of large black raisins, a few slices of lemon and let stew one-half hour, then thicken gravy with tablespoon of flour browned in a tablespoon of fat and serve.

CARNATZLICH (ROUMANIAN)

One pound of tenderloin, chopped, add an egg, a little paprika, black pepper, salt and four cloves of garlic (which have been scraped, and let stand in a little salt for ten minutes, and then mashed so it looks like dough).  Form this meat mixture into short sausage-like rolls; boil one-half hour and serve at once.

Serve this dish with Slaitta. (See Vegetables.)

BAKED HASH

Mix together one cup of chopped meat, one cup of cold mashed potatoes, one-half an onion, minced, one well-beaten egg and one-half cup of soup stock.  Season rather highly with salt, if unsalted meat is used, paprika and celery salt, turn into greased baking dish and bake for twenty minutes in a well-heated oven.  The same mixture may be fried, but will not taste as good.

SOUP MEAT

The meat must be cooked until very tender then lift it out of the soup and lay upon a platter and season while hot.  Heat a tablespoon of fat or drippings of roast beef in a spider, cut up a few slices of onion in it, also half a clove of garlic, add a tablespoon of flour, stirring all the time; then add soup stock or rich gravy, and the soup meat, which has been seasoned with salt, pepper and ginger.  You must sprinkle the spices on both sides of the meat, and add one-half teaspoon of caraway seed to the sauce, and if too thick add more soup stock and a little boiling water.  Cover closely and let it simmer about fifteen minutes.