{"id":6273,"slug":"steak-and-kidney-pie","title":"Steak and kidney pie.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a slice of raw sirloin steak one-half inch thick","two lamb kidneys","salt","pepper","flour","a little cold water","piecrust dough"],"ingredients_norm":["raw sirloin steak half inch thick","lamb kidney","salt","pepper","flour","little cold water","piecrust dough"],"steps":["Use individual pie dishes.","A slice of raw sirloin steak one-half inch thick, cut in two.","Two lamb kidneys cut in two.","Salt, pepper, and roll in flour, put in pie dish and cover with a little cold water.","Cover with piecrust dough and bake in oven for about eighteen minutes.","Serve in the dishes in which they were baked, on napkins."],"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:w125:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6c304de439a2690d429102b872a3d89acf613f6bfd84131668f6bbef6f793356","created_at":"2026-08-02T16:50:21Z","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/steak-and-kidney-pie"}