{"id":6322,"slug":"broiled-squab-chicken","title":"Broiled squab chicken.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["squab","salt","pepper","olive oil","toast","maître d'hôtel sauce","quartered lemons","watercress"],"ingredients_norm":["squab","salt","pepper","olive oil","toast","maitre d'hotel sauce","lemon","watercress"],"steps":["Split a squab from the back.","Salt, pepper, moisten with a little olive oil and broil.","Serve on toast, with maître d'hôtel sauce, quartered lemons 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:w128:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8d42fe73ad36274a3868c195f2719acc3179e8e8e67924fe330c8905e89b0a9a","created_at":"2026-08-02T16:51:22Z","updated_at":"2026-08-02T16:51:22Z","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-chicken"}