{"id":4792,"slug":"broiled-squab-with-fresh-mushrooms","title":"Broiled squab with fresh mushrooms","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","four broiled heads of fresh mushrooms"],"ingredients_norm":["squab","oil","made toast","maitre d'hotel sauce","lemon","watercress","broiled heads of fresh mushroom"],"steps":["Prepare as above.","Add four broiled heads of fresh mushrooms on top of the squab."],"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:w35:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"87ce4e554ae7735693a87bbb0e6a7df04b45164d476250692e2df13caf6fe5d8","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-with-fresh-mushrooms"}