{"id":6114,"slug":"lamb-hash","title":"Lamb hash","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Cold boiled or roast lamb","Cold boiled potatoes","Butter","One chopped onion","Salt and pepper","Cup of stock or bouillon","Toast","Chopped parsley"],"ingredients_norm":["cold boiled or roast lamb","cold boiled potato","butter","onion","salt and pepper","stock or bouillon","toast","parsley"],"steps":["Cut cold boiled or roast lamb in small dices.","Add one-half as much cold boiled potatoes.","Put piece of butter in saucepan with one chopped onion and simmer until brown.","Add lamb and potato, salt, pepper, cup of stock or bouillon and cook for ten minutes.","Serve on toast with 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:w117:25","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"21ac6dc0f41763555f700f91d9a4898fd3d29544160803aa368f64022b79f6d4","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-hash"}