{"id":6057,"slug":"lamb-hash-j-a-britton","title":"Lamb hash, J. A. Britton","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["even quantities of left over roast lamb","even quantities of mashed potatoes","a piece of sweet butter","some chopped parsley","a little bouillon","a fried egg"],"ingredients_norm":["even quantities of left over roast lamb","even quantities of mashed potato","sweet butter","parsley","little bouillon","fried egg"],"steps":["Take even quantities of left over roast lamb and mashed potatoes and pass through a fine meat chopper.","Season well.","Add a piece of sweet butter, some chopped parsley and a little bouillon, and cook together.","Serve hot, with a fried egg on top."],"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:w115:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3bca14952420b3080709e514ccc05fca4d43f8c8fc12f1ce7c5101fec5ac4067","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-j-a-britton"}