{"id":4524,"slug":"oysters-a-l-ancienne","title":"Oysters à l'ancienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a dozen oysters on the deep half shell","salt","pepper","a small piece of butter","some chopped parsley","a little lemon juice","a thin slice of salt pork"],"ingredients_norm":["oysters on the deep half shell","salt","pepper","butter","parsley","little lemon juice","thin slice of salt pork"],"steps":["Take a dozen oysters on the deep half shell.","Season with salt and pepper.","Put a small piece of butter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each.","Bake in a hot oven for about four minutes."],"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:w17:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1f782cddfaac3b1f03fdab43ed7a2ff05e289932751ae33bb2e52b6728e1db2e","created_at":"2026-08-02T16:37:03Z","updated_at":"2026-08-02T16:37:03Z","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/oysters-a-l-ancienne"}