{"id":6178,"slug":"broiled-veal-chops","title":"Broiled veal chops.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["veal chops","salt","pepper","olive oil"],"ingredients_norm":["veal chop","salt","pepper","olive oil"],"steps":["Salt and pepper the chops and dip in olive oil.","Broil over slow charcoal broiler.","Serve with maître d'hôtel sauce 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:w120:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ce3d8b545d0c7c6891019c0a687f104955e04de571d22c3f230b08ada5ed4855","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-veal-chops"}