{"id":5380,"slug":"lamb-chops-robinson","title":"Lamb chops, Robinson","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight lamb chops","a dozen chicken livers","salt","pepper","two ounces of hot melted butter","a spoonful of flour","a cup of bouillon or broth","a little dry sherry wine"],"ingredients_norm":["lamb chop","chicken liver","salt","pepper","hot melted butter","flour","bouillon or broth","little dry sherry wine"],"steps":["Broil eight lamb chops, and lay them on a platter.","Clean a dozen chicken livers, cut in four.","Season with salt and pepper.","Put in a frying pan with two ounces of hot melted butter, and sauté for three minutes.","Sprinkle with a spoonful of flour.","Add a cup of bouillon or broth, boil for a minute.","Add a little dry sherry wine.","Pour over the chops."],"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:w72:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9e7eed389d074feafb366bf2be25cce1c8b4092d5e423db994ebd2c6386dcc4c","created_at":"2026-08-02T16:44:05Z","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-chops-robinson"}