{"id":5747,"slug":"lamb-hash-sam-ward","title":"Lamb hash, Sam Ward.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","one chopped onion","one pound of raw potatoes cut in small squares","two pounds of left-over lamb cut in the same manner","salt and pepper","one cup of bouillon","chopped parsley"],"ingredients_norm":["butter","onion","raw potatoes cut in small square","left over lamb cut in the same manner","salt and pepper","bouillon","parsley"],"steps":["Put two ounces of butter and one chopped onion in a casserole and simmer until yellow.","Then add one pound of raw potatoes cut in small squares, and two pounds of left-over lamb cut in the same manner; season with salt and pepper, add one cup of bouillon, cover, and simmer for nearly an hour.","Then dish up and sprinkle 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:w95:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3e3857664b0b7fce43e90a6064f72d5f5de2e2b7eb7f907aabc7a24b581f83f9","created_at":"2026-08-02T16:46:28Z","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-hash-sam-ward"}