{"id":5253,"slug":"broiled-veal-kidneys-english-style-2","title":"Broiled veal kidneys, English style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two veal kidneys","salt and pepper","one tablespoonful of dry English mustard","olive oil","four pieces of dry toast","two ounces of butter","the juice of a lemon","one tablespoonful of Worcestershire sauce","a little salt","pepper","grated nutmeg","chopped parsley","one spoonful of meat extract","watercress"],"ingredients_norm":["veal kidney","salt and pepper","dry english mustard","olive oil","dry toast","butter","juice of lemon","worcestershire sauce","little salt","pepper","nutmeg","parsley","meat extract","watercress"],"steps":["Leave a little fat on two veal kidneys, split them, season with salt and pepper, and sprinkle with a tablespoonful of dry English mustard.","Sprinkle with olive oil, and broil.","When done place them on four pieces of dry toast.","Mix two ounces of butter with the juice of a lemon, one tablespoonful of Worcestershire sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one spoonful of meat extract.","Mix well, and pour over the kidneys.","Garnish with 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:w64:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"441ac5b27bba38d3f84c3975fa1d8167292715acc0d5178469f45b8121e86de8","created_at":"2026-08-02T16:42:54Z","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-veal-kidneys-english-style-2"}