{"id":6150,"slug":"rump-steak-bercy-2","title":"Rump steak, Bercy.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["rump steak","butter","two chopped shallots","half cup of sauce maître d'hôtel","one parboiled marrow","chopped parsley"],"ingredients_norm":["rump steak","butter","shallot","sauce maitre d'hotel","parboiled marrow","parsley"],"steps":["Broil steak.","Simmer slightly in butter two chopped shallots.","Add half cup of sauce maître d'hôtel, and one parboiled marrow, cut in small pieces.","Pour over steak and put in oven for two minutes.","Serve 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:w119:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"99e61823ea2d9a057e791d90cfba3008c5e6a98d0c00ed388bdf9a285c6b185b","created_at":"2026-08-02T16:49:05Z","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/rump-steak-bercy-2"}