{"id":4720,"slug":"broiled-kippered-herring","title":"Broiled kippered herring","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["kippered herring","oil","maître d'hôtel sauce","lemon","parsley"],"ingredients_norm":["kippered herring","oil","maitre d'hotel sauce","lemon","parsley"],"steps":["Dip in oil and broil very lightly.","Cover with maître d'hôtel sauce, and garnish with lemon and parsley."],"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:w30:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bc5bf6b9adbf5940b1e878eb50ff74f8ee9b7e0950bf5f7a6724710a34907a1b","created_at":"2026-08-02T16:38:21Z","updated_at":"2026-08-02T16:38:21Z","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-kippered-herring"}