{"id":5128,"slug":"english-mutton-chop-xx-century-club","title":"English mutton chop, XX Century Club","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four English mutton chops with the kidneys","salt","pepper","oil","sauce Madère","four red peppers (pimentos) stuffed with purée of sweet potatoes"],"ingredients_norm":["english mutton chops with the kidney","salt","pepper","oil","sauce madere","red peppers stuffed with puree of sweet potato"],"steps":["Secure from the butcher four English mutton chops with the kidneys.","Season with salt and pepper, roll in oil, and broil.","Place on a platter and cover with sauce Madère.","Garnish with four red peppers (pimentos) stuffed with purée of sweet potatoes."],"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:w56:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"58ffc0ea9eeccab39be696800e97b09d8b20b9ddefdddc7f439bc301cec0adc1","created_at":"2026-08-02T16:42:11Z","updated_at":"2026-08-02T16:42:11Z","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-mutton-chop-xx-century-club"}