{"id":4395,"slug":"mixed-grill","title":"Mixed grill","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one lamb chop","one breakfast sausage","one slice of tomato","one whole fresh mushroom head","one whole lamb kidney","maître d'hôtel sauce","watercress"],"ingredients_norm":["lamb chop","breakfast sausage","tomato","whole fresh mushroom head","whole lamb kidney","maitre d'hotel sauce","watercress"],"steps":["Broil one lamb chop, one breakfast sausage, one slice of tomato, one whole fresh mushroom head, and one whole lamb kidney.","Put all on a plate, cover with maître d'hôtel sauce, and serve hot.","Garnish with watercress."],"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:w9:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7297e99fb4c218e80a676d09f1ec82e52dd5b675d949ff31943ff083e10d4912","created_at":"2026-08-02T16:36:55Z","updated_at":"2026-08-02T16:36:55Z","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/mixed-grill"}