{"id":5970,"slug":"baked-porterhouse","title":"Baked porterhouse","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["thick steak","salt","pepper","two ounces of butter","three whole peeled tomatoes","one green pepper","two tablespoonfuls of Worcestershire sauce","two tablespoonfuls of mushroom or tomato catsup","a little chopped parsley"],"ingredients_norm":["thick steak","salt","pepper","butter","whole peeled tomato","green pepper","worcestershire sauce","mushroom or tomato catsup","little chopped parsley"],"steps":["Have a thick steak.","Put into a Dutch oven, sprinkle with salt and pepper, and two ounces of butter.","On top place three whole peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire sauce, two of mushroom or tomato catsup and a little chopped parsley.","Baste frequently."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w110:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ac143dd1eabd18fca0c326387b037d8e064827e70a4f924437a6002dc27c93ac","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-porterhouse"}