{"id":6877,"slug":"roast-beef-no-2","title":"ROAST BEEF, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["meat (roast)","salt","paprika","flour","two or three tablespoons fat","water (if necessary)"],"ingredients_norm":["meat","salt","paprika","flour","fat","water"],"steps":["Season meat with salt and paprika. Dredge with flour.","Place on rack in dripping-pan with two or three tablespoons fat, in hot oven, to brown quickly.","Reduce heat and baste every ten minutes with the fat that has fried out.","When meat is about half done, turn it over, dredge with flour, finish browning.","If necessary, add a small quantity of water.","Allow fifteen to twenty minutes for each pound of meat.","Three pounds is the smallest roast practicable."],"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:w22:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"055df404e4cb512e8f699d78cf41ae18dffc9ed9c1c4eda9fed321641e8414fb","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/roast-beef-no-2"}