{"id":4870,"slug":"rump-of-beef-windsor","title":"Rump of beef, Windsor","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["rump of beef","gravy","Parisian potatoes","fresh green peas","beets Frouard"],"ingredients_norm":["rump of beef","gravy","parisian potato","fresh green pea","beets frouard"],"steps":["Larded rump of beef, braisé, with its own gravy, garnished with Parisian potatoes, fresh green peas, and beets Frouard."],"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:w40:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.7,"content_hash":"8908a4c609120d2f8df783ff784cb5316145ecfdd9ab078e2b9adc84aa1354a2","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/rump-of-beef-windsor"}