{"id":4576,"slug":"english-lamb-chops-tavern","title":"English lamb chops, Tavern.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an English lamb chop","sauté potatoes","stewed lamb kidneys","chopped parsley"],"ingredients_norm":["english lamb chop","saute potato","stewed lamb kidney","parsley"],"steps":["Broil an English lamb chop until nearly done.","Then put in an earthern casserole, with some sauté potatoes on one side and some stewed lamb kidneys on the other.","Put in the oven for a minute or two, and serve with chopped parsley on top."],"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:w20:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2186986cffc70f13ec7700d23e1a2a798dc2300f915164efe699d04e520140af","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T16:37:08Z","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/english-lamb-chops-tavern"}