{"id":4537,"slug":"leg-of-mutton-a-la-busse","title":"Leg of mutton, à la Busse.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a leg of mutton","its own gravy","fresh mushrooms sauté in butter","onions glacés"],"ingredients_norm":["leg of mutton","its own gravy","fresh mushrooms saute in butter","onions glace"],"steps":["Roast a leg of mutton, serve with its own gravy, and garnish with fresh mushrooms sauté in butter, and onions glacés."],"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:w18:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"17ef19bebdd53e4648d84906df6544028f5abd9ad9b765c3ce32746be9889d44","created_at":"2026-08-02T16:37:03Z","updated_at":"2026-08-02T16:37:03Z","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-mutton-a-la-busse"}