{"id":6921,"slug":"mutton-or-lamb-chops","title":"MUTTON OR LAMB CHOPS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["mutton or lamb chops","salt","pepper","ginger","fat"],"ingredients_norm":["mutton or lamb chop","salt","pepper","ginger","fat"],"steps":["Trim off some of the fat and heat in the spider.","Season the chops with salt and pepper, or salt and ginger.","Have the spider very hot with very little fat in it.","To be nice and tender they must be sautéd quickly to a nice brown.","Or the chops may be broiled over the hot coals or in gas broiler, eight or ten minutes is all the time required; serve at once."],"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/12350","source_ref":"pg:12350:w25:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"27c56f6c4c59a3985d6ba7ed50e13491a43eb73d13c11ef8733e28af87b99c67","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, 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-or-lamb-chops"}