{"id":4979,"slug":"leg-of-mutton-choiseul","title":"Leg of mutton, Choiseul.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["leg of mutton","sauce Madère","small croustades of purée of peas","purée of spinach","fresh mushrooms sauté in butter"],"ingredients_norm":["leg of mutton","sauce madere","croustades of puree of pea","puree of spinach","fresh mushrooms saute in butter"],"steps":["Roast the leg of mutton.","Serve with sauce Madère, garnished with small croustades of purée of peas and purée of spinach, and fresh mushrooms sauté in butter."],"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:w46:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"7151ec9309ad9fd47faf99b8605ecfe1baf23db65ffe1b13e8c03a1b1514acc5","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-choiseul"}