Recipe: Beef Steak Tartar and Schlemmerschnitte (Raw Meat Lucullus)

I found these in Vincent Price's A Treasury Of Great Recipes. They look closer to what you are looking for. About the price of the tartar, the book was published in 1965! Ah, the good old days! Here are the recipes as it is written.

Beef Steak Tartar

One of the pleasantest ways I know of to lose weight is to go on a raw meat binge for a few days. Prepared the way Luchow's does it, raw beef is satisfying and energizing and it does trim you down. At Luchow's, they use fillet of beef, but since it is being ground anyhow, I find round steak just as good.

beef (round or fillet)
bread
eggs
sardines
capers
butter or margarine

Remove all fat from 2 pounds fillet of beef or round steak. Grind meat fine.

Toast 4 slices of bread and spread with butter or margarine. Trim off crusts but serve slices whole.

Arrange 1/2 pound ground beef on each slice of toast. Put 1 raw egg on top of each serving. Garnish each with 2 sardines and 1/2 tablespoons capers.

Schlemmerschnitte (Raw Meat Lucullus)

For really deluxe tartar steak, this Luchow recipe has no peer. It costs $3.75 an order there and is a remarkably espensive way to diet. But if you want to eat it for pure pleasure, why then it's worth every penny.

fillet of beef
bread
black caviar
onion
butter

Remove all fat from 2 pounds fillet of beef. (No use economizing with round steak on this shoot-the-works recipe.) Grind meat fine.

Toast 4 slices of bread and spread with butter.

Arrange 1/2 pound ground beef on each slice of toast. Put 1 tablespoon black caviar (fresh, if possible) on top of each serving.

Put 1 1/2 tablespoons finely chopped onion in a little side dish and let each person sprinkle a bit on their steak if they wish. An after dinner mint cures all.