{"id":6916,"slug":"lamb-stew-tocane","title":"LAMB STEW--TOCANE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["slices of leek or young onions","one tablespoon of drippings","neck or breast of lamb, cut in small pieces","white pepper","salt","parsley","dill"],"ingredients_norm":["leek or young onion","dripping","neck or breast of lamb","white pepper","salt","parsley","dill"],"steps":["Brown slices of leek or young onions in one tablespoon of drippings.","Add neck or breast of lamb, cut in small pieces; season with white pepper, salt and parsley; cook until tender.","Just before serving season with dill."],"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/12350","source_ref":"pg:12350:w25:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4dbb43e03602bf13f0eb46b9c35a0ebf42332db8495cf08a510fe5101747af77","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, 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-stew-tocane"}