{"id":6077,"slug":"loin-of-pork","title":"Loin of pork.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["pork","salt","pepper","one sliced onion","carrot","bay leaf","clove","a little celery","one teaspoonful of whole black peppers","one-half spoonful of flour","one cup of stock"],"ingredients_norm":["pork","salt","pepper","onion","carrot","bay leaf","clove","little celery","whole black pepper","flour","stock"],"steps":["Place pork in roasting pan and pepper and salt well.","Add one sliced onion, carrot, bay leaf, clove, a little celery and one teaspoonful of whole black peppers.","Put in moderate oven and roast for about one and one-quarter hours.","Baste often to keep juicy and of a fine color.","When done remove from pan, skim part of the fat from the gravy and add one-half spoonful of flour, let simmer till brown, add one cup of stock and boil for a few minutes."],"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:w116:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"2772372524f9fc7214e8de8e7fea3e9542522478f700d59b6f0eb7efd97088a7","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","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/loin-of-pork"}