{"id":4581,"slug":"calf-s-head-vinaigrette","title":"Calf's head, vinaigrette.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some boiled calf's head with the brains and the tongue sliced","pickles","pickled beets","quartered lemons","parsley in branches","two hard-boiled eggs cut in two","vinaigrette sauce"],"ingredients_norm":["boiled calf's head with the brains and the tongue","pickle","pickled beet","lemon","parsley in branch","hard boiled eggs cut in","vinaigrette sauce"],"steps":["Dish up on a napkin some boiled calf's head with the brains and the tongue sliced.","Garnish the platter with pickles, pickled beets, quartered lemons, parsley in branches, and two hard-boiled eggs cut in two.","Serve vinaigrette sauce separate."],"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:w21:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fc0dcf6f9708639513cc1a9b78bfbb7c608c8df58360180bb8574b42be458d2d","created_at":"2026-08-02T16:37:21Z","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-vinaigrette"}