{"id":3779,"slug":"beef-veal-lamb-chicken-or-game","title":"(BEEF, VEAL, LAMB, CHICKEN OR GAME)","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["4 pounds meat.","1 pound marrow bone.","2-1/2 quarts cold water.","1/2 teaspoon peppercorns.","4 cloves.","1 spray marjoram.","2 sprays thyme.","2 sprays parsley.","1/2 bay leaf.","1/4 cup each diced carrot, onion, and celery.","1/2 tablespoon salt."],"ingredients_norm":["meat","marrow bone","cold water","peppercorn","clove","spray marjoram","sprays thyme","sprays parsley","bay leaf","each diced carrot onion and celery","salt"],"steps":["Remove meat from bone and cut in inch cubes; brown richly one third of meat in some of the marrow taken from bone.","Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water.","Bring to boiling point and skim.","Reduce heat and boil gently five hours; stock should be reduced to three pints.","Add seasonings the last hour of cooking.","Strain, cool, remove fat, and clear."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"three pints","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:28","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"01d7bbc99be8c8d4ddb220574b6637697acbe347222565c97d9c1f50b7089e64","created_at":"2026-08-02T15:43:39Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), 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/beef-veal-lamb-chicken-or-game"}