{"id":5090,"slug":"lamb-hash-with-peppers","title":"Lamb hash with peppers.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an onion","two green peppers","two ounces of butter","two pounds of roast or boiled lamb","one pound of chopped boiled potatoes","one cup of bouillon or stock","a little salt and pepper","six red peppers (pimentos)","toast","chopped parsley","a spoonful of Worcestershire sauce (optional)"],"ingredients_norm":["onion","green pepper","butter","roast or boiled lamb","boiled potato","bouillon or stock","little salt and pepper","red pepper","toast","parsley","worcestershire sauce"],"steps":["Chop an onion and two green peppers, and put in a casserole with two ounces of butter.","Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares.","Mix well, cover, and simmer in oven for forty minutes.","Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top.","If desired, a spoonful of Worcestershire sauce may be added when mixing the hash."],"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:w53:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"423bb8011a9ac85efe3d9f8a7c9c3dcceae69d40b14abf08d45d6dc3e31cddf6","created_at":"2026-08-02T16:41:08Z","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-with-peppers"}