and the German dishes Labskaus and Mett. Other similar raw, chopped meats appeared in the 20th century. One of the oldest references to a Hamburgh [sic] Sausage appeared in 1763 in Hannah Glasse's Art of Cookery, Made Plain and Easy. Hamburgh Sausage is made with minced meat and a variety of spices, including nutmeg, cloves, black pepper, garlic, and salt, and is typically served with toast. Other dishes are also made with minced meat, such as meatloaf, the Serbian pljeskavica, the Arab kofta, and meatballs. The word sandwich was not recorded until the 18th century. Many cultures claim invention of the sandwich, but it was given its name around the year 1765 in honor of the English aristocrat John Montagu, 4th Earl of Sandwich, who preferred to eat sandwiches so he could play cards without soiling his fingers. In 1840 Elizabeth Leslie Cook included a sandwich recipe in her cookbook and it appeared in the local cuisine of the United States. Hamburg and its port Minced meat was a delicacy in medieval cuisine, red meat usually being restricted to the higher classes. Very little mincing was done by medieval butchers or recorded in the cookbooks of the time, perhaps because it was not part of the sausage-making process that preserves meat. During the first half of the 19th century, most European emigrants to the New World embarked from Hamburg, and New York City was their most common destination. Restaurants in New York offered Hamburg-style American fillet, or even beefsteak à la Hambourgeoise. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants, evoking memories of the port of Hamburg and the world they left behind. Hamburg steak In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This might consist of a fried patty of chopped beef, eggs, onions, and seasoning, or it might be lightly salted and often smoked, and served raw in a dish along with onions and bread crumbs. The oldest document that refers to the Hamburg steak is a Delmonico's Restaurant menu from 1873 which offered customers an 11-cent plate of Hamburg steak that had been developed by American chef Charles Ranhofer (1836–1899). This price was high for the time, twice the price of a simple fillet of beef steak. However, by the end of the century the