{"id":5407,"slug":"beef-marrow-princess","title":"Beef marrow, Princess.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the marrow out of four beef shin bones","two quarts of cold water","a tablespoonful of salt","four pieces of dry toast","well-seasoned Bordelaise sauce"],"ingredients_norm":["marrow out of beef shin bone","cold water","salt","dry toast","seasoned bordelaise sauce"],"steps":["Have the butcher take the marrow out of four beef shin bones.","Lay them whole in cold water for an hour, so the blood will run out.","Then put the marrow in a casserole, in two quarts of cold water; add a tablespoonful of salt, bring to a boil, and let the marrow stand for half an hour in the boiling water.","Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce.","When making the Bordelaise sauce omit the marrow."],"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:w74:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"798bfda0043ebf23e883c928e351be9f60eeb3373ad84322ff6a3845d3eab55d","created_at":"2026-08-02T16:44:05Z","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-marrow-princess"}