{"id":5178,"slug":"fried-calf-s-brains-tomato-sauce","title":"Fried calf's brains, tomato sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two cold boiled calf's brains","salt","pepper","flour","beaten eggs","fresh bread crumbs","parsley","lemon","tomato sauce"],"ingredients_norm":["cold boiled calf's brain","salt","pepper","flour","egg","fresh bread crumb","parsley","lemon","tomato sauce"],"steps":["Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs.","Fry in very hot swimming fat, and serve on napkin with parsley and lemon.","Serve tomato sauce separate."],"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:w59:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6790c53d2f420d6b9645adbdbfff955975eb959961be87a45f853cee62a3e750","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/fried-calf-s-brains-tomato-sauce"}