{"id":5559,"slug":"lamb-broth-a-la-reine","title":"Lamb broth à la Reine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a shoulder of lamb","salt","pepper","a little fat or a small piece of butter","five pounds of lamb bones","three quarts of water","one sliced onion","one carrot","a bay leaf","six cloves","a bouquet garni","a stalk of leek","three leaves of celery","a little salt","a few whole black pepper berries","one-half pound of boiled rice"],"ingredients_norm":["shoulder of lamb","salt","pepper","little fat or small piece of butter","lamb bone","water","onion","carrot","bay leaf","clove","bouquet garni","leek","leaves of celery","little salt","few whole black pepper berry","boiled rice"],"steps":["Put a shoulder of lamb in a roasting pan, season with salt and pepper, a little fat or a small piece of butter, and put in the oven to roast.","When done remove the lean meat from the bones and cut in small squares.","Put the trimmings in a casserole with five pounds of lamb bones and three quarts of water.","Bring to a boil, skim well, and then add one sliced onion, one carrot, a bay leaf, six cloves, a bouquet garni, a stalk of leek and three leaves of celery, a little salt and a few whole black pepper berries.","Boil slowly for one hour, without being covered, so the broth will stay clear.","Strain through fine cheese cloth, add the lamb cut in small squares, and one-half pound of boiled rice.","Serve hot and well seasoned."],"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:w84:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bf7136f5a3fc992d6323b50f5a0d36b73b58724da80d36be3474867ea0d60e4e","created_at":"2026-08-02T16:46:27Z","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/lamb-broth-a-la-reine"}