Hamburg Roll in 1920

The Midland Journal, Rising Sun, Maryland July 16, 1920, page 5

Hamburg Roll

  • 2 lbs hamburg
  • 1 tablespoon minced onion
  • 1 tablespoon minced parsley
  • 2 tablespoons melted butter or drippings
  • 1 teaspoon salt
  • pepper
  • milk

Mix all the ingredients, except the milk. Add enough milk to moisten the meat so that it may be flattened on a board. Spread it with a stuffing made by using one pint bread crumbs and two tablespoons tomato ketchup, season it well with onion, celery salt or minced celery, pepper, and add milk to moisten. Fold the meat towards the middle, pressing the edges together. Place in a dripping pan. Arrange two or three slices of salt pork over the top, or brush the top with melted fat. Add one-half cup boiling water. Bake 30 to 45 minutes, basting frequently.

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