{"id":5103,"slug":"leg-of-lamb-renaissance","title":"Leg of lamb, Renaissance","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a roast leg of lamb","small croustades","chickens' livers sauté au Madère","artichokes bottoms","macédoine of vegetables","sauce Périgueux"],"ingredients_norm":["roast leg of lamb","croustade","chickens' livers saute au madere","artichokes bottom","macedoine of vegetable","sauce perigueux"],"steps":["Garnish a roast leg of lamb with small croustades filled with chickens' livers sauté au Madère, and artichokes bottoms filled with macédoine of vegetables.","Serve sauce Périgueux separate."],"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:w54:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"a8bdd489029c73afe9f515dc5f78e19b0dc1f74cf868c8ed7cb05e0a1c736a02","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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/leg-of-lamb-renaissance"}