{"id":6439,"slug":"boiled-leg-of-mutton-caper-sauce","title":"Boiled leg of mutton, caper sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["leg of mutton","boiling water","one carrot","a leek","onion","a little celery","bouquet garni","salt"],"ingredients_norm":["leg of mutton","boiling water","carrot","leek","onion","little celery","bouquet garni","salt"],"steps":["Put the leg of mutton in pot and cover with boiling water.","Add one carrot, a leek, onion, a little celery and a bouquet garni.","Season with salt, and boil for about forty-five minutes."],"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:w134:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e289358b95155d585c9d52048b7e47c01de1a4c93bdface57f4edf9a2c7a470a","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-leg-of-mutton-caper-sauce"}