{"id":4951,"slug":"english-chuck-steak-maitre-d-hotel","title":"English chuck steak, maître d'hôtel.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Chuck steak (cut from the end of the saddle, about an inch and a half thick)","Salt and pepper","Oil","Maître d'hôtel sauce","Lemon","Watercress"],"ingredients_norm":["chuck steak","salt and pepper","oil","maitre d'hotel sauce","lemon","watercress"],"steps":["This steak is cut from the end of the saddle, near the legs. It should be cut all the way across the saddle, and about an inch and a half thick.","Season with salt and pepper, dip in oil, and broil.","When done put on a platter, cover with maître d'hôtel sauce, and garnish with lemon and watercress."],"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:w44:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ee2889f00f49b0c8b9be8d9ebcf8198ac1029fafc9ff8e707d7d87cfe9f4be66","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/english-chuck-steak-maitre-d-hotel"}