{"id":6380,"slug":"miroton-of-beef-en-bordure","title":"Miroton of beef, en bordure.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["left over boiled or braised beef","one sliced onion","a piece of butter","one gill of vinegar","a spoonful of French mustard","brown gravy","salt","pepper","a little chopped parsley","potato croquet dough","grated cheese"],"ingredients_norm":["left over boiled or braised beef","onion","butter","vinegar","french mustard","brown gravy","salt","pepper","little chopped parsley","potato croquet dough","cheese"],"steps":["Use left over boiled or braised beef, and cut in thin slices.","Put into sauce pan one sliced onion with a piece of butter, and simmer until nice and brown.","Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry.","Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes.","Dish into a deep platter, or individual shirred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown."],"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:w131:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8c58e882d4aad9009b7ca8f85a5fb3d299f0ed96999009db4cfe0a0e322de2be","created_at":"2026-08-02T16:51:58Z","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/miroton-of-beef-en-bordure"}