{"id":6185,"slug":"celery-victor-salad","title":"Celery Victor. (Salad).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six stalks of large celery","one soup hen or chicken bones","five pounds of veal bones","carrots","onions","bay leaves","parsley","salt","whole pepper","chervil","fresh-ground black pepper","one-quarter white wine tarragon vinegar","three-quarters of olive oil"],"ingredients_norm":["celery","soup hen or chicken bone","veal bone","carrot","onion","bay leaf","parsley","salt","whole pepper","chervil","fresh ground black pepper","white wine tarragon vinegar","quarters of olive oil"],"steps":["Wash six stalks of large celery.","Make a stock with one soup hen or chicken bones, and five pounds of veal bones, in the usual manner, with carrots, onions, bay leaves, parsley, salt and whole pepper.","Place celery in vessel and strain broth over same, and boil until soft.","Allow to cool in the broth.","When cold press the broth out of the celery gently with the hands, and place on plate.","Season with salt, fresh-ground black pepper, chervil, and one-quarter white wine tarragon vinegar to three-quarters of olive oil."],"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:w120:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dc9ddca7b77231368d184826ebc6049d34f6ba21f1cae0073f39d006cef17d61","created_at":"2026-08-02T16:49:05Z","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/celery-victor-salad"}