{"id":4988,"slug":"hashed-fillet-of-beef-sam-ward","title":"Hashed fillet of beef, Sam Ward.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["unused portions of roasted or larded tenderloin of beef","boiled potatoes","one chopped onion","two green peppers cut in small dices","two ounces of butter","bouillon","salt","chopped parsley","small pieces of toast"],"ingredients_norm":["unused portions of roasted or larded tenderloin of beef","boiled potato","onion","green peppers cut in small dice","butter","bouillon","salt","parsley","toast"],"steps":["Take the unused portions of roasted or larded tenderloin of beef and cut in small squares.","Cut an equal amount of boiled potatoes in the same way.","In a sauté pan put one chopped onion and two green peppers cut in small dices, with two ounces of butter. Simmer until soft.","Add the potato and meat, one cup of bouillon, or two cups, if necessary, season with salt, cover, put in oven and cook for thirty minutes.","Serve on platter with chopped parsley on top, and garnished with small pieces of toast."],"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:w46:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fe37f5766fd7daa5d0162673c887b704acafa9e3f85601c2aba2401af4d06af2","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/hashed-fillet-of-beef-sam-ward"}