{"id":5663,"slug":"boiled-fowl","title":"Boiled fowl.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A soup hen","Two quarts of water","A little salt","One carrot","One onion","One leek","One piece of celery","A bouquet garni"],"ingredients_norm":["soup hen","water","little salt","carrot","onion","leek","celery","bouquet garni"],"steps":["Put a soup hen on the fire in two quarts of water, add a little salt, bring to a boil, and skim.","Then add one carrot, one onion, one leek, one piece of celery and a bouquet garni.","Cook until the fowl is soft.","Serve with cream, celery, oyster, or other sauce; as you may 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:w90:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f5dda520dfe9455a3e6e27a5a8b62d374cea13f6bfe2112b8fc3e8b9209adb65","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/boiled-fowl"}