{"id":5971,"slug":"meat-croquettes","title":"Meat croquettes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["à large onion","two ounces of butter","the meat","one raw egg","pepper","salt","some chopped parsley","a quarter cup of brown gravy","one egg","a spoonful of cream","sifted crumbs","swimming fat","tomato or Madeira sauce"],"ingredients_norm":["onion","butter","meat","raw egg","pepper","salt","parsley","brown gravy","egg","cream","crumb","swimming fat","tomato or madeira sauce"],"steps":["Chop à large onion and simmer in a pan with two ounces of butter.","Mince the meat, and add one raw egg and mix well.","Season with pepper, salt and some chopped parsley, and add a quarter cup of brown gravy.","Allow to cool, roll out and form into croquettes.","Dip in a mixture made of one egg and a spoonful of cream, and roll in sifted crumbs.","Fry in swimming fat.","Serve with tomato or Madeira sauce."],"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:w110:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7de008296f9b5a449c5ad3681b2b96469e6ee96a17a8b391d42fb82234666f4b","created_at":"2026-08-02T16:47:53Z","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/meat-croquettes"}