{"id":5384,"slug":"broiled-baby-turkey","title":"Broiled baby turkey","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a young turkey","salt","pepper","oil","four pieces of buttered toast","a cup of maître d'hôtel sauce","watercress","two lemons"],"ingredients_norm":["young turkey","salt","pepper","oil","buttered toast","maitre d'hotel sauce","watercress","lemon"],"steps":["Split a young turkey through from the back.","Wash well, and dry with a towel.","Season with salt and pepper.","Roll in oil.","Broil.","When done place on four pieces of buttered toast.","Pour a cup of maître d'hôtel sauce over it.","Garnish with watercress and two lemons cut in half."],"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:w72:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d117490f82ae92e0bec82b06b4d1d3377ba4cefc305c744fa6561bdc02b75db4","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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/broiled-baby-turkey"}