{"id":5119,"slug":"smoked-beef-tongue-with-spinach","title":"Smoked beef tongue with spinach","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a smoked tongue","cold water","some spinach","sauce Madère (for serving)","Champagne sauce (for serving)","plain bouillon (for serving)"],"ingredients_norm":["smoked tongue","cold water","spinach","sauce madere","champagne sauce","plain bouillon"],"steps":["Put a smoked tongue in a casserole and cover with cold water, bring to a boil, and then set at the side of the stove and simmer slowly until soft.","Cook some spinach English style, and place on platter.","Slice the beef tongue and place on top of the spinach.","Serve with it either sauce Madère, Champagne sauce, or plain bouillon."],"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:w55:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1dac89917f6f1ce2486cfc50613f4483bc2c9ce3af46d9c766bdb930b249dc46","created_at":"2026-08-02T16:41:09Z","updated_at":"2026-08-02T16:41:09Z","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/smoked-beef-tongue-with-spinach"}