{"id":5708,"slug":"kentucky-sauce-2","title":"Kentucky sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of claret","half a pint of whiskey or cognac","one pint of chicken broth","half a pint of tomato ketchup","quarter of a pound of brown sugar","a little salt","one-half teaspoonful of tabasco sauce","one-half cup of corn starch","a little cold water"],"ingredients_norm":["claret","whiskey or cognac","chicken broth","tomato ketchup","brown sugar","little salt","tabasco sauce","corn starch","little cold water"],"steps":["Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce.","Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water.","Boil for ten minutes, and then strain.","Serve with mutton or game."],"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:w93:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ae31560972c3ff25e3a8190c1c7ca739bc4318a2fd634dfff2739fd7621af7fd","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/kentucky-sauce-2"}