{"id":6573,"slug":"calf-s-head-plain","title":"Calf's head, plain","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the flesh, tongue and brains from the skull","cold water","a handful of salt","a carrot","an onion","a spoonful of black pepper berries","one bouquet garni","a lemon cut in two"],"ingredients_norm":["flesh tongue and brains from the skull","cold water","salt","carrot","onion","black pepper berry","bouquet garni","lemon cut in"],"steps":["Cut the flesh, tongue and brains from the skull and put in cold water for six hours.","Put the brains aside.","Put the rest of the meat on the fire in water with a handful of salt, bring to a boil and allow to cool.","Then cut in square pieces, leaving the tongue whole.","Put the cut-up pieces in a pot, cover with water, add one handful of salt, a carrot, an onion, a spoonful of black pepper berries, one bouquet garni and a lemon cut in two.","Boil till well done.","If not to be used right away put in earthen jar and strain the broth over it."],"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:w142:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1699b05e8c5a184a66934ec7e7b40043b69a1e20ac72df09f2a461e000d3bd7c","created_at":"2026-08-02T16:52:24Z","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/calf-s-head-plain"}