{"id":6888,"slug":"meat-olives","title":"MEAT OLIVES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a flank steak","one cup of bread crumbs","two tablespoons of minced parsley","one chopped onion","a dash of red pepper","one teaspoon of salt","one-fourth cup of melted fat","water","one-fourth cup of flour"],"ingredients_norm":["flank steak","bread crumb","parsley","onion","red pepper","salt","fourth cup of melted fat","water","fourth cup of flour"],"steps":["Have a flank steak cut in three inch squares.","Spread each piece with the following dressing: one cup of bread crumbs, two tablespoons of minced parsley; one chopped onion, a dash of red pepper and one teaspoon of salt.","Moisten with one-fourth cup of melted fat.","Roll up and tie in shape.","Cover with water and simmer until meat is tender.","Take the olives from the sauce and brown in the oven.","Thicken the sauce with one-fourth cup of flour moistened with water to form a thin paste."],"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/12350","source_ref":"pg:12350:w23:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"612b4b07af85c546ec032f70b021d35e691de4b7df324a97f6aebad8fae2d929","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, 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/meat-olives"}