{"id":4765,"slug":"baby-lamb-steak-horticulture","title":"Baby lamb steak, horticulture","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A steak from the leg of a spring lamb","Salt and pepper","Oil","Madeira sauce","Vegetables: peas, carrots, stuffed tomatoes, stuffed peppers, string beans, cauliflower, asparagus tips, artichokes, etc."],"ingredients_norm":["steak from the leg of spring lamb","salt and pepper","oil","madeira sauce","vegetables: peas carrots stuffed tomatoes stuffed peppers string beans cauliflower asparagus tips artichokes etc"],"steps":["Cut a steak from the leg of a spring lamb, season with salt and pepper, roll in oil, and broil.","When done dish up on a platter, cover with Madeira sauce, and garnish with different vegetables, such as peas, carrots, stuffed tomatoes, stuffed peppers, string beans, cauliflower, asparagus tips, artichokes, etc.","Arrange the vegetables in bouquets, and use as many kinds as you desire."],"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:w33:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7f030a170bb9ceedae221311d32223800db590f411b7e790f3504168b62fdde1","created_at":"2026-08-02T16:40:36Z","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/baby-lamb-steak-horticulture"}