{"id":6397,"slug":"braised-beef-with-calf-s-feet","title":"Braised beef with calf's feet","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a piece of round or rump of beef","salt and pepper","two onions","two carrots","a piece of butter","one spoonful of flour","one glass of claret","one quart of stock","three tomatoes cut in four, or canned tomatoes","a bouquet garni","calf's feet"],"ingredients_norm":["round or rump of beef","salt and pepper","onion","carrot","butter","flour","claret","stock","tomatoes cut in or canned tomato","bouquet garni","calf's foot"],"steps":["Take a piece of round or rump of beef, season with salt and pepper, put in pot with two onions cut in four, two carrots and a piece of butter.","Roast until nice and brown.","Then add one spoonful of flour and brown again.","Add one glass of claret, one quart of stock, three tomatoes cut in four, or canned tomatoes, and a bouquet garni.","Bring to a boil, cover tight and put in oven till very well done.","When served Cumberland style (with calf's feet) add the feet at the same time as the claret and stock, and strain the sauce when done."],"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:w132:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8f43b670cdc1346f8a5646030ddc6a598e1dad75d8fc24ec57001a6b98bc274b","created_at":"2026-08-02T16:52:07Z","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/braised-beef-with-calf-s-feet"}