{"id":5739,"slug":"deviled-chickens-legs-and-virginia-ham","title":"Deviled chickens' legs and Virginia ham.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["legs from soup hens or roasted chickens","half English and half French mustard","bread crumbs","olive oil","Virginia ham","tomato sauce"],"ingredients_norm":["legs from soup hens or roasted chicken","english and half french mustard","bread crumb","olive oil","virginia ham","tomato sauce"],"steps":["Use the legs from soup hens or roasted chickens.","Spread with a mixture of half English and half French mustard.","Roll in bread crumbs.","Sprinkle with olive oil.","Broil, and place on a platter.","Broil one slice of Virginia ham for each person, and lay on top of the chickens' legs.","Pour tomato sauce around them."],"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:w94:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"082210a1e6df42e38e54919e6c717e9ba48cc2113495fee63b6b87cfb904954a","created_at":"2026-08-02T16:46:28Z","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/deviled-chickens-legs-and-virginia-ham"}