{"id":6173,"slug":"boiled-beef-with-vegetables","title":"Boiled beef with vegetables.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["beef (brisket, cross rib, or rump)","water","salt","carrots","onions","turnips","celery","leeks","Savoy cabbage"],"ingredients_norm":["beef","water","salt","carrot","onion","turnip","celery","leek","savoy cabbage"],"steps":["Tie the beef with a string and put into boiling water.","Clear from scum, add salt, and garnish with carrots, onions, turnips, celery, leeks and Savoy cabbage.","The cabbage may be tied with a string to prevent disintegration.","A good way is to put all the vegetables into a net as they can thus be withdrawn at once.","Allow the meat to simmer gently on the side of the range, but do not let it come to a boil.","When done cut in slices, not too thin, and garnish with the vegetables neatly arranged around the beef.","Serve separately, either cream horseradish sauce, piquante, tomato, or bouillon horseradish sauce.","A little of its own broth should be poured over the meat before serving."],"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:w120:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"9203e88af073dcc49e6f24e379c69320ecbfbd295d7cd299697c4c42ce9dbb23","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/boiled-beef-with-vegetables"}