{"id":4512,"slug":"mutton-chops-robinson","title":"Mutton chops, Robinson","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four mutton chops","salt","pepper","a half dozen chicken livers","butter","a small can of mushrooms","a cup of sauce Madère"],"ingredients_norm":["mutton chop","salt","pepper","chicken liver","butter","mushroom","sauce madere"],"steps":["Broil four mutton chops and season well.","Cut in four a half dozen chicken livers, season with salt and pepper and fry in butter.","Cut up a small can of mushrooms.","Put the mushrooms in a casserole with the livers.","Cover with a cup of sauce Madère.","Cook together and pour over the chops."],"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:w17:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c5292b298040f0ca8762afe06983f3d6354725d85cf731c044998b1b40e5c021","created_at":"2026-08-02T16:37:03Z","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/mutton-chops-robinson"}