{"id":5235,"slug":"lamb-broth-olympic-club","title":"Lamb broth, Olympic Club.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a shoulder of lamb","salt","pepper","an onion","a carrot","butter","an additional two pounds of lamb bones","one turnip","two leeks","two leaves of celery","one spoonful of pepper berries","one bay leaf","two cloves","a little parsley in branches","one gallon of water","a handful of salt","one-half pound of boiled rice"],"ingredients_norm":["shoulder of lamb","salt","pepper","onion","carrot","butter","additional pounds of lamb bone","turnip","leek","leaves of celery","pepper berry","bay leaf","clove","little parsley in branch","water","boiled rice"],"steps":["Put a shoulder of lamb in a roasting pan, season with salt and pepper, add an onion and a carrot, put small bits of butter on top, and roast in oven until done.","Then remove the meat from the bones and cut in small squares about one-quarter inch thick.","Put the bones and trimmings in a casserole, add an additional two pounds of lamb bones, one turnip, two leeks, two leaves of celery, one spoonful of pepper berries, one bay leaf, two cloves, a little parsley in branches, one gallon of water, and a handful of salt.","Bring to a boil, skim, and let simmer for two hours.","Then strain through fine cheese cloth, put back in casserole, add the cut-up lamb and one-half pound of boiled rice, give one boil, and serve."],"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:w62:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3d73dd576cf12a02790511dba59825547ec23f6bae0bca14db7fe55179844b10","created_at":"2026-08-02T16:42:54Z","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-olympic-club"}