{"id":5767,"slug":"mutton-soup-kitchener","title":"Mutton soup, Kitchener.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of shin of beef","a rack of lamb consisting of about six chops","about a gallon of water","a little salt","two carrots","two turnips","one stalk of celery","two stalks of leeks","a bouquet garni","a spoonful of whole black peppers","one-half pound of large barley","two ounces of sweet butter","a glass of dry sherry wine","chopped parsley"],"ingredients_norm":["shin of beef","rack of lamb consisting of about chop","water","little salt","carrot","turnip","celery","leek","bouquet garni","whole black pepper","barley","sweet butter","dry sherry wine","parsley"],"steps":["Put in a casserole three pounds of shin of beef, and a rack of lamb consisting of about six chops.","Cover with about a gallon of water, add a little salt, bring to a boil, and skim.","Add two carrots, two turnips, one stalk of celery, two stalks of leeks, a bouquet garni, a spoonful of whole black peppers tied in cheese cloth, and one-half pound of large barley.","Boil slowly.","When the lamb is done remove, cut the chops apart and lay in soup tureen.","When the vegetables are done remove the bouquet and the pepper bag; and cut the leeks, celery, carrots and turnips in small squares.","Continue boiling the beef and barley until soft.","Then remove the beef, which may be used the following day for an entrée dish if desired.","Add to the soup two ounces of sweet butter, a glass of dry sherry wine, and the cut vegetables.","Test for seasoning; and pour over the chops in the tureen.","Sprinkle with chopped parsley."],"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:w96:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"ecd64ba0d05ff42e5b8a314ec715ea978fa4c59d0f2ae5836055e0e72e646a2a","created_at":"2026-08-02T16:46:28Z","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-soup-kitchener"}