{"id":5302,"slug":"porterhouse-steak-jolly","title":"Porterhouse steak, Jolly.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a nice porterhouse steak, about four pounds in weight","salt","pepper","oil","sauce Bordelaise with beef marrow","a dozen heads of broiled fresh mushrooms","chopped parsley"],"ingredients_norm":["nice porterhouse steak about pounds in weight","salt","pepper","oil","sauce bordelaise with beef marrow","broiled fresh mushroom","parsley"],"steps":["Get from the butcher a nice porterhouse steak, about four pounds in weight.","Season with salt and pepper, roll in oil, and broil.","When done place on a platter, and cover with sauce Bordelaise with beef marrow.","Place a dozen heads of broiled fresh mushrooms on top, and sprinkle with chopped parsley."],"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:w67:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"5d12f79ee7cd8fa3a95ac51976ec94a20e0b23d0b16057ff4f58660cb4b76766","created_at":"2026-08-02T16:42:55Z","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/porterhouse-steak-jolly"}