I had Halford sauce. Don't know what either one was?

I had read that Salisbury developed the low-carbohydrate diet during the
civil war to restore the stomach in military hospitals (where soldiers often
died of typhus). In Ohio, maybe? I think he might have moved to England
later in life?


--
-Mark H. Zanger
author, The American History Cookbook, The American Ethnic Cookbook for
Students
www.ethnicook.com
www.historycook.com

"ASmith1946" > wrote in message
...
> >
> >> The original Salisbury steak, according to the talk show host, was
simply
> >> well-cooked plain hamburger "invented" in 1888 by Dr. James H.
Salisbury,
> >an
> >> English physician.
> >
> >> Dr. Salisbury believed well-cooked hamburger three times a day, with
large
> >> glasses of very hot water, would cure almost any disease.
> >
> >> Salisbury steak, or a pounded, tough steak blended with seasonings and
> >> usually broiled, was named after Dr. J. H. Salisbury. Dr. Salisbury
> >> advocated eating beef three times per day for health benefits. This was
in
> >> agreement with the Government Health Food Pyramid of the time.
> >
>
>
> There was a Dr. Salisbury, but he was an American. He invented it well
before
> 1888, but his recipe (below) was published in that year. The first
reference to
> it in a cookboko (that I've found) is Gesine Lemcke, European and American
> Cuisine (1895). As far as I know, all recipes for Salisbury steak are
ground,
> but I'm sure there is an exception somewhere.
>
> Andy Smith
>
> Salisbury's recipe:
>
> "Eat the muscle pulp of lean beef made into cakes and broiled. This pulp
should
> be as free as possible from connective or glue tissue, fat and cartilage.
The
> "American Chopper" answers very well for separating the connective
tissue...
> The muscle should be scraped off with a spoon at intervals during
chopping.
> /97/
>
> "Simply press it sufficiently to hold together. Make the cakes from half
an
> inch to an inch thick. Broil slowly and moderately well over a fire free
from
> blaze and smoke. When cooked, put it on a hot plate and season to taste
with
> butter, pepper and salt; also use either Worcestershire or Holford sauce,
> mustard, horseradish or lemon juice on the meat if desired. /98/
>
> Source: James H. Salisbury. The Relation of Alimentation and Disease. New
York:
> J. H. Vail and Company, 1888.
>