{"id":6159,"slug":"broiled-veal-sweetbreads","title":"Broiled veal sweetbreads.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["veal sweetbreads","salt","pepper","oil","maître d'hôtel sauce"],"ingredients_norm":["veal sweetbread","salt","pepper","oil","maitre d'hotel sauce"],"steps":["Soak the sweetbreads in cold water for two hours.","Parboil and cool in cold water, and dry with a napkin.","Split, salt and pepper, dip in oil and broil.","Serve with maître d'hôtel sauce."],"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:w119:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b004b6c9e7949643188f358bfd663bd6135617ebec57e27419e574353a0c2604","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-sweetbreads"}