{"id":5478,"slug":"paprika-veal","title":"Paprika veal","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the remains of a roast leg of veal","two ounces of butter","a chopped onion","two spoonfuls of flour","one spoonful of paprika","half a pint of stock","half a cup of white wine","one spoonful of meat extract","salt"],"ingredients_norm":["remains of roast leg of veal","butter","onion","flour","paprika","stock","white wine","meat extract","salt"],"steps":["Cut the remains of a roast leg of veal in slices one-half inch thick, and as wide as the meat will allow.","Put two ounces of butter and a chopped onion in a casserole and simmer until the onion is done.","Then add two spoonfuls of flour and one spoonful of paprika, and simmer again for a few minutes.","Then add half a pint of stock, half a cup of white wine, one spoonful of meat extract, and the veal.","Season well with salt, and simmer for twenty minutes.","Should the sauce be too thick add a little more stock."],"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:w79:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9e3031affbdab0124e92d4b4e1fd269a9a287d4d57c6bd538a1754d4c004a8fc","created_at":"2026-08-02T16:44:05Z","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/paprika-veal"}