{"id":4791,"slug":"broiled-squab","title":"Broiled squab","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["squab","oil","a piece of freshly-made toast","maître d'hôtel sauce","half a lemon","watercress"],"ingredients_norm":["squab","oil","made toast","maitre d'hotel sauce","lemon","watercress"],"steps":["Split the squab, season well, roll in oil and broil.","Serve on a piece of freshly-made toast, cover with maître d'hôtel sauce, and garnish with half a lemon and watercress."],"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:w35:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"aba03b23056a96ef5928a821012f73c2a84d02d03e54ca31927b1683e8ae73c0","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","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-squab"}