{"id":5313,"slug":"larded-tenderloin-of-beef-vigo","title":"Larded tenderloin of beef, Vigo.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin of beef","stuffed tomatoes, Créole","brown gravy"],"ingredients_norm":["tenderloin of beef","stuffed tomatoes creole","brown gravy"],"steps":["Lard and roast the tenderloin as given elsewhere.","Serve on a platter garnished with stuffed tomatoes, Créole.","Cover with its own brown gravy."],"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:w67:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"16a435d7eff0efdab0fc40c014aa5f8f1d99a37bf6aa0c21fb395c4c01fdd0f4","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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/larded-tenderloin-of-beef-vigo"}