{"id":5111,"slug":"broiled-porterhouse-steak-bercy","title":"Broiled Porterhouse steak, Bercy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a four pound Porterhouse steak","salt and pepper","oil","three ounces of butter","four shallots","a spoonful of chopped parsley","a little chives","a spoonful of meat extract","the juice of two lemons","plenty of well-washed watercress","three lemons"],"ingredients_norm":["porterhouse steak","salt and pepper","oil","butter","shallot","parsley","little chive","meat extract","juice of lemon","plenty of well washed watercress","lemon"],"steps":["Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil.","When nearly done place on a china platter and put on top a mixture of three ounces of butter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons.","Put in oven and cook for five minutes.","Garnish with plenty of well-washed watercress, and three lemons cut in half."],"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:w54:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"68038b73e213d022533ab1697d515471efa9636d4b907d4daf63163981afe59e","created_at":"2026-08-02T16:41:08Z","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/broiled-porterhouse-steak-bercy"}