{"id":6478,"slug":"loin-of-mutton-charcutiere","title":"Loin of mutton, charcutière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["loin of mutton","salt and pepper","mutton pan gravy or Madeira sauce","two sliced pickles","one dozen sliced green olives"],"ingredients_norm":["loin of mutton","salt and pepper","mutton pan gravy or madeira sauce","pickle","green olive"],"steps":["Salt and pepper the loin well on the inside, and roll up.","Put in roasting pan and roast in the usual manner.","To make charcutière use the mutton pan gravy, or take Madeira sauce, and add two sliced pickles and one dozen sliced green olives."],"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:w136:22","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6a9a72c05df28374588e24e0079075c94694b0e3b22751eba5c9fad8e64d5978","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/loin-of-mutton-charcutiere"}