{"id":4529,"slug":"canape-of-raw-meat","title":"Canapé of raw meat.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a quarter pound of lean fresh beef tenderloin or sirloin","a little salt and pepper","some thin slices of rye or white bread","a little sweet butter","quarter lemon","parsley"],"ingredients_norm":["lean fresh beef tenderloin or sirloin","little salt and pepper","thin slices of rye or white bread","little sweet butter","lemon","parsley"],"steps":["Take a quarter pound of lean fresh beef tenderloin or sirloin and chop very fine and season with a little salt and pepper.","Toast some thin slices of rye or white bread lightly, spread with a little sweet butter, and then spread the chopped meat on top.","Serve on a napkin, garnished with quartered lemon and parsley."],"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:w18:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fd6e3e545bcfbab5e53a2887cdd58cfa7acd510733c0c6e324ccb1a967499524","created_at":"2026-08-02T16:37:03Z","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-meat"}