{"id":4518,"slug":"boiled-sheepshead-cream-sauce","title":"Boiled sheepshead, cream sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a whole sheepshead","one glass of milk","salt","small boiled potatoes","quartered lemons","parsley","cream sauce"],"ingredients_norm":["whole sheepshead","milk","salt","boiled potato","lemon","parsley","cream sauce"],"steps":["Put a whole sheepshead in cold water with one glass of milk, season with salt, and bring to the boiling point.","Put on side of range where it will keep very hot without boiling, and let stand for twenty minutes.","Serve on napkin with small boiled potatoes, quartered lemons and parsley.","Serve cream sauce separate."],"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:w17:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9c25580f60e3082f0c5f96e8710559b50cc264ee0e43f13f45cd6002e22a61d3","created_at":"2026-08-02T16:37:03Z","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/boiled-sheepshead-cream-sauce"}