{"id":5568,"slug":"calf-s-liver-spanish-style","title":"Calf's liver, Spanish style.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six slices of calf's liver","salt","pepper","flour","melted butter","one pint of very highly seasoned Créole sauce","chopped parsley"],"ingredients_norm":["calf's liver","salt","pepper","flour","butter","highly seasoned creole sauce","parsley"],"steps":["Cut six slices of calf's liver three-quarters of an inch thick.","Season with salt and pepper, roll in flour, and fry in melted butter.","When nearly done place on a platter and keep hot.","Pour one pint of very highly seasoned Créole sauce over the liver, and put in oven for two minutes.","Sprinkle with chopped parsley, and serve."],"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:w84:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f4f5abd6914b1293c316423159416f9fb5a036006f9fb2bcb17037f9a5e7d731","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-spanish-style"}