{"id":5114,"slug":"canape-of-raw-beef","title":"Canapé of raw beef","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of lean fresh beef","salt","pepper","four slices of rye bread","sweet butter","lettuce leaves","chopped onions","sliced pickles","ripe olives","two lemons"],"ingredients_norm":["lean fresh beef","salt","pepper","rye bread","sweet butter","lettuce leaf","onion","pickle","ripe olive","lemon"],"steps":["Chop one-half pound of lean fresh beef very fine, and season with salt and pepper.","Spread four slices of rye bread, first with sweet butter, and then with the chopped beef.","Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two 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:w55:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"9bb8a6d1091725f5e895d522f20cf5568a1c10e4440ef4fde0a6ec4cc1189eff","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/canape-of-raw-beef"}