{"id":5032,"slug":"braised-mutton-chops","title":"Braised mutton chops.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["mutton chops","salt","pepper","fat or lard","butter","flour","stock","tomato","bay leaf","clove"],"ingredients_norm":["mutton chop","salt","pepper","fat or lard","butter","flour","stock","tomato","bay leaf","clove"],"steps":["Have six chops cut one and one-half inches thick, season with salt and pepper.","In a sauté pan on the stove put one spoonful of fat or lard, and when hot add the chops and fry on both sides until brown.","Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of flour, add one pint of stock, one crushed tomato, one bay leaf, one clove.","Simmer slowly for an hour and a half.","When done place the chops on a platter, season the sauce well, and strain over the chops."],"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:w49:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"976bed0c088beab5fed3849b80d1328281f9cb1efcf76d6bea23c4e87bf69d99","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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/braised-mutton-chops"}