{"id":6908,"slug":"breast-of-veal-roasted","title":"BREAST OF VEAL--ROASTED","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["breast of veal","bread stuffing","a little caraway seed","a tablespoon of lemon juice"],"ingredients_norm":["breast of veal","bread stuffing","little caraway seed","lemon juice"],"steps":["Roast as directed above.","Have the butcher cut a pocket to receive the stuffing.","Prepare bread stuffing and sew up the pocket.","Sprinkle a little caraway seed on top of the roast.","A tablespoon of lemon juice adds to the flavor.","Baste often."],"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/12350","source_ref":"pg:12350:w24:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"b47c1006243f289b93a8b695f741d9d6af43c6c4872f143e388f69eb9680055a","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, 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/breast-of-veal-roasted"}