{"id":4735,"slug":"leg-of-mutton-clamart","title":"Leg of mutton, Clamart.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Leg of mutton","Purée of peas","Brown gravy"],"ingredients_norm":["leg of mutton","puree of pea","brown gravy"],"steps":["Roast leg of mutton garnished with purée of peas.","Serve brown gravy."],"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:w31:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"93ba7bc1d61ba4960d79f747a05e5c6abdb6b2f128f539c5b1f8c4d88ba790d7","created_at":"2026-08-02T16:38:32Z","updated_at":"2026-08-02T16:38:32Z","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/leg-of-mutton-clamart"}