{"id":4586,"slug":"leg-of-mutton-reforme","title":"Leg of mutton, Réforme.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["leg of mutton","ham, tongue, pickles, mushrooms, and chicken in equal parts","sauce poivrade"],"ingredients_norm":["leg of mutton","ham tongue pickles mushrooms and chicken in equal part","sauce poivrade"],"steps":["Roast a leg of mutton.","Serve the following sauce separate: ham, tongue, pickles, mushrooms, and chicken in equal parts, cut Julienne style, and mixed with sauce poivrade."],"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:w21:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"44e55be1872e286e0c5d4f290bce71af9ea71ec5327f2e9a0adcbc6796d186bc","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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-reforme"}