Combine the red wine, mustard, cloves, cinnamon stick, and a grind of black pepper in a tiny saucepan. Simmer for 5 minutes.

Divide the ground chuck into four or five patties. In a stainless steel or enameled frying pan, pan broil the hamburger patties until almost the desired degree of doneness. Season with salt and pepper.

Strain on the red wine mixture, and simmer for 2 minutes.

Serve on warmed or toasted hamburger buns, or with mashed potatoes, with the red wine sauce poured over the hamburgers. If available, garnish with tomato slices and thinly sliced onion.

Serves 2

Beverly Pepper, Glamour Magazines’s New After Five Cookbook, 1963