1. Drain and soak the anchovies in the milk for about 20minutes

2. Cut the meat into tiny cubes and trim any excess fat off the meat (the meat can be chopped or minced)

3. Place the chopped pieces into a bowl

4. Melt the margarine in a small pan and fry the onion for about 10 minutes until it is very soft and lightly colored.

5. Add the Parmesan, parsley, herbs, salt and pepper to the bowl of meat.

6. Mix thoroughly with your hands and bind the mixture with the beaten egg.

7. Divide the mixture into equal portions and using your hands, make them into round shapes.

8. Place 4 of the portions on a board

9. Slice the Mozzarella cheese

10.Drain the anchovies and pat them dry using kitchen paper. Then roughly chop them

11.Place the mozzarella cheese and the anchovies on top of the 4 portions on the board

12.Top the above portions with the remaining 4 portions of meat.

13.Form the portions into burger shapes and ensure that the halves of each burger are pressed well together so that the stuffing does not come out.

14.Pour enough oil into a large frying pan just to cover the base.

15.Heat the oil until it is very hot and fry the burgers for at least 3minutes on each side until it is well seared.

16.Lower the heat and continue frying the burgers until they are well cooked.

17.Lift the burgers out and drain them.

18.Serve with a salad, potatoes or fresh bread

List of Ingredients required:

8 oz(225g) beef steak
8 oz(225g) chuck steak
8 tinned anchovies
A little milk
1 oz(25g) margarine
Half small onion, peeled and grated
1-2 oz(25-50g) freshly grated parmesan cheese
4 tablespoons of chopped parsley
1 tablespoon of dried mixed herbs
Salt and black pepper, freshly ground
Half an egg, beaten
4-6 oz(115-175g)Mozzarella cheese
Vegetable oil

Makes 6 servings

List of ingredients requirements:

• 1/4 cup butter.
• 1/4 cup flour.
• 4 cups milk.
• 2 beef bouillon cubes.
• 2 tsp. grate onion.
• 1 tsp Worcestershire.
• 1/2 tsp. dry mustard.
• 1/2 lb. Old English cheese, grated.
• 1/4 cup cooked grated carrot.
• Chopped parsley.

Method:

1. Melt butter in a large saucepan.
2. Mix in flour until smooth.
3. Pour in milk all at once and add bouillon cubes; immediately stir vigorously over moderate heat.
4. Continue to cook until thickened and bouillon cubes are dissolved, stirring constantly.
5. Add onion, Worcestershire, salt, mustard, grated cheese and carrot.
6. Cook over low heat, stirring constantly until the cheese is melted.
7. Garnish with chopped parsley.

Variation:

1. Cook 1/2 cups canned luncheon meat cut in very small cubes, until crisp and browned.
2. Drain and add to cheese soup.

Baked Cheese Fondue Recipe:

1. Scald the milk.
2. Stir in butter.
3. Remove from heat and add the crumbs and cheese.
4. Mix well.
5. Beat the egg yolks slightly and add the first mixture gradually, stirring constantly.
6. Add salt, pepper, mustard and Worcestershire.
7. Fold in the stiffly beaten egg whites.
8. Pour into buttered shallow 2-qt baking dish.
9. Bake in a pan of hot water in a moderate oven, 325°F, for 1 hour or until a knife inserted in the center of the fondue comes out clean.
10. Makes 6 servings.

List of ingredients required:

• 1 1/4 cups milk.
• 1 tablespoon butter.
• 2 cups small fresh bread crumbs.
• 1 cup grated American cheese.
• 1 cup creamed cottage cheese.
• 4 eggs, separated.
• 1 teaspoon salt.
• 1/8 teaspoon pepper.
• 1/2 teaspoon prepared mustard.
• 1/2 teaspoon Worcestershire.