{"id":5113,"slug":"beef-a-la-mode","title":"Beef à la mode","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["about five pounds of rump of beef","fresh larding pork","salt","pepper","half claret and half water","one sliced onion","one sliced carrot","one bouquet garni","one spoonful of melted butter","one ounce of fresh butter","two spoonfuls of flour","carrots, onions glacés, peas and potatoes for garnish"],"ingredients_norm":["rump of beef","fresh larding pork","salt","pepper","claret and half water","onion","carrot","bouquet garni","butter","fresh butter","flour","carrots onions glace"],"steps":["Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork.","Season with salt and pepper, and lay in earthen pot.","Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni, and allow to stand for twenty-four hours.","In a casserole put one spoonful of melted butter, and when the casserole is hot put the piece of beef in it and fry brown on both sides.","Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft.","Place the beef on a platter, and strain the sauce through a fine sieve.","Garnish the beef with carrots, onions glacés, peas and potatoes."],"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:w55:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"50f4f67d9b88483297fded68586be04e7d7ddd9b38abd472db5d425805351079","created_at":"2026-08-02T16:41:09Z","updated_at":"2026-08-02T17:11:32Z","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/beef-a-la-mode"}