{"id":5029,"slug":"lamb-broth-a-la-grecque","title":"Lamb broth, à la Grecque.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lamb","butter","onion","flour","curry powder","stock","bouillon","hot water","bouquet garni","rice","salt","pepper","Worcestershire sauce","sugar","parsley"],"ingredients_norm":["lamb","butter","onion","flour","curry powder","stock","bouillon","hot water","bouquet garni","rice","salt","pepper","worcestershire sauce","sugar","parsley"],"steps":["Cut a pound of raw lamb, from the shoulder or leg, in dices about one-half inch square.","In a casserole put three ounces of butter and set on the stove.","When hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes.","Then add two spoonfuls of flour and one spoonful of curry powder, and simmer for five minutes.","Then add two quarts of stock, bouillon or hot water. If water is used add a bouquet garni.","Bring to a boil and cook for fifteen minutes.","Then add a cup of washed rice and boil until soft.","Season with salt and pepper, remove the bouquet garni if used, add one tablespoonful of Worcestershire sauce and a teaspoonful of sugar.","Serve with a little chopped parsley."],"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:w49:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4d4b5307b831151c2aada75ff65746d6ac980f8d1740b0dfe25df0619ac2ca3e","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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/lamb-broth-a-la-grecque"}