{"id":5650,"slug":"roast-beef-jules-albert","title":"Roast beef, Jules-Albert.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a five pound piece of sirloin of beef","salt and pepper","garlic","a glassful of olive oil","one spoonful of flour","one cup of bouillon","one-half glass of white wine"],"ingredients_norm":["sirloin of beef","salt and pepper","garlic","glassful of olive oil","flour","bouillon","white wine"],"steps":["Season a five pound piece of sirloin of beef with salt and pepper, and rub with garlic.","Put in an earthern pot and pour a glassful of olive oil over it.","Let it stand in the ice box for two days.","Then put on fire and roast for about forty minutes, basting often.","Then remove the beef to a platter, and add to the roasting pan one spoonful of flour; heat; add one cup of bouillon and one-half glass of white wine, season with salt and pepper, boil for ten minutes, and strain.","Pour a little over the beef, and serve the rest in a sauce boat."],"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:w89:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d3adfe474fa4dd2feb1f716c5c802e525cce64385c28e401717814e88625ee55","created_at":"2026-08-02T16:46:27Z","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/roast-beef-jules-albert"}