{"id":4781,"slug":"corned-beef-hash-au-gratin","title":"Corned beef hash au gratin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an onion","two ounces of butter","two pounds of boiled corned beef","one pound of boiled potatoes","a little pepper","salt if necessary","one cup of bouillon","a little chopped parsley","butter (for dish)","bread crumbs","small piece of butter"],"ingredients_norm":["onion","butter","boiled corned beef","boiled potato","little pepper","salt if necessary","bouillon","little chopped parsley","bread crumb"],"steps":["Make a corned beef hash and put in a buttered, deep, silver vegetable dish.","Sprinkle with bread crumbs, put a small piece of butter on top, and bake in oven until brown."],"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:w35:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"7590ea318d6e6bd53953d038cd2a2d783d678cb42f97d25cfb6734c67f3e529b","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/corned-beef-hash-au-gratin"}