{"id":6544,"slug":"broiled-finnan-haddie","title":"Broiled Finnan haddie","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["finnan haddie (smoked haddock)","oil","maître d'hôtel sauce or plain melted butter","parsley in branches","quartered lemons"],"ingredients_norm":["finnan haddie","oil","maitre d'hotel sauce or plain melted butter","parsley in branch","lemon"],"steps":["Remove the bones.","Roll in oil and put on iron to broil.","When done on both sides place on platter.","Cover with maître d'hôtel sauce or plain melted butter.","Garnish with parsley in branches and quartered lemons."],"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:w141:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"dab20084e24c68fd3b347d4fad21aff97da4f8e8b9b15834f600135516780c32","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-finnan-haddie"}