{"id":5583,"slug":"lamb-kidneys-en-brochette-with-bacon","title":"Lamb kidneys en brochette with bacon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two lamb kidneys","salt and pepper","oil","a piece of dry toast","two strips of bacon","a spoonful of maître d'hôtel butter"],"ingredients_norm":["lamb kidney","salt and pepper","oil","dry toast","bacon","maitre d'hotel butter"],"steps":["Remove the skin from two lamb kidneys, split them open, and put a skewer through them.","Season with salt and pepper, roll in oil, and broil.","When done place on a piece of dry toast, lay two strips of bacon on top.","Put a spoonful of maître d'hôtel butter on top of all."],"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:w85:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4d4878c5a649679be36c489c5606a9e37b762abc8d3a6d06b9ed851b639ecc5f","created_at":"2026-08-02T16:46:27Z","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-kidneys-en-brochette-with-bacon"}