The Story of "Salisbury"Steak--and, to Most of the World; The Much More Desirable "Hamburger" Steak,

Perhaps it was the start of the current "Organic Food" craze; but, perhaps not--at that time, everything already was organic. Anyway, in the late 19th century, the very opportunistic entrepreneur, Dr. James Henry Salisbury, came up with--special" hamburger patties-- to  cure-- Civil War soldiers suffering from  "camp diarrhoea" .


 Unlike much of the American Beef--his patties were made of meat from "disease-free animal  fibres" --with no fat, cartilage or connective tissues, seasoned and broiled. Dr Salisbury advocated eating beef three times a day for a healthy constitution. The term "Salisbury Steak" dates back to 1897, and is considered a forerunner of the hamburger in the U.S.A. only. 

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  Actually 
  Salisbury Steak- Is simply a much later "United States version" of the original Mongolian/German Hamburger--the already popular Hamburger Steak, and, another way for the "American Capitalists" to deceive and steal from the general public.
• Use very lean beef with no cartilage or connective tissue, omit suet and do not finish.
• Salisbury steak is relatively low in nutrition and tends to be very dry and taste-less; unless cooked to no more than medium rare, and served with good gravy, or other sauce.