{"id":6366,"slug":"calf-s-liver-and-bacon","title":"Calf's liver and bacon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["calf's liver","salt","pepper","olive oil","bacon","maître d'hôtel sauce","lemon","parsley"],"ingredients_norm":["calf's liver","salt","pepper","olive oil","bacon","maitre d'hotel sauce","lemon","parsley"],"steps":["Slice the liver about two-thirds of an inch thick.","Salt, pepper, pass through olive oil and broil, but not too well done or the liver will be hard.","Serve broiled bacon on top.","Add maître d'hôtel sauce, and garnish with lemon and parsley."],"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:w130:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"002d4845572e2a2c434b8b840a33d4be5dd6e963d5b31e43de1700522f108cce","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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-liver-and-bacon"}