{"id":6278,"slug":"calf-s-liver-saute","title":"Calf's liver, sauté.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["calf's liver","salt","pepper","flour","butter","chopped parsley","quartered lemons"],"ingredients_norm":["calf's liver","salt","pepper","flour","butter","parsley","lemon"],"steps":["Slice the liver one-quarter inch thick, salt, pepper, roll in flour and fry in butter.","Do not fry too long as it will make the liver tough.","Serve on a platter with its own gravy, chopped parsley, and quartered lemons."],"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:w125:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dd2d8cf3d182f68713c5d4bf4f4c9fa488945a7cb7b5116a83f40300e23202af","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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-saute"}