{"id":4256,"slug":"sirloin-of-beef-clermont","title":"Sirloin of beef, Clermont","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sirloin of beef","sauce Madère","tomatoes stuffed with whole chestnuts","Bermuda onions stuffed with cabbage"],"ingredients_norm":["sirloin of beef","sauce madere","tomatoes stuffed with whole chestnut","bermuda onions stuffed with cabbage"],"steps":["Roast sirloin of beef, sauce Madère, garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with cabbage."],"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:w1:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.7,"content_hash":"2c88a2e3d60e6b4aa2bf798642638af9852ec289eedcd857077e8d0dce6abdc9","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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/sirloin-of-beef-clermont"}