{"id":6224,"slug":"hamburg-steak","title":"Hamburg steak.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one and one-half pounds of trimmed beef","four ounces of beef marrow","some chopped onions","butter","salt","pepper","one raw egg","some chopped parsley","a dinner roll soaked in water and chopped fine","bread crumbs","a spoonful of flour","one-half cup of stock or water"],"ingredients_norm":["and half pounds of trimmed beef","beef marrow","onion","butter","salt","pepper","raw egg","parsley","dinner roll soaked in water and chopped fine","bread crumb","flour","stock or water"],"steps":["To one and one-half pounds of trimmed beef, add four ounces of beef marrow, and pass through meat chopper, medium fine.","Simmer some chopped onions in butter until nice and brown.","Mix the meat and onions with salt, pepper, one raw egg, some chopped parsley, and a dinner roll soaked in water and chopped fine.","Form the meat in round steaks one-half inch thick, roll in bread crumbs, and fry in pan in butter for about ten minutes.","Remove the steaks carefully.","Add a spoonful of flour to gravy in pan, simmer a little, and then add one-half cup of stock or water, pepper and salt, and strain before serving."],"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:w122:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1d2e38cf300ef6c7c7939e74883317cacc8d7983774e8bb5310e8ff86f535614","created_at":"2026-08-02T16:50:21Z","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/hamburg-steak"}