{"id":5062,"slug":"pickelsteiner-stew","title":"Pickelsteiner stew","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of veal","two pounds of shoulder of lamb","two pounds of pork","two ounces of butter","salt and pepper","an onion chopped fine","one-half cup of flour","one pint of purée of tomatoes","one quart of bouillon, stock, or hot water","a bouquet garni","two pounds of potatoes"],"ingredients_norm":["veal","shoulder of lamb","pork","butter","salt and pepper","onion chopped fine","flour","puree of tomato","bouillon stock or hot water","bouquet garni","potato"],"steps":["Cut veal, shoulder of lamb, and pork in pieces one and one-half inches square.","Put in a sauté pan with two ounces of butter, season with salt and pepper, and cook until brown.","Put in casserole with an onion chopped fine, and let it become brown.","Add one-half cup of flour.","Add one pint of purée of tomatoes.","Add one quart of bouillon, stock, or hot water.","Add a bouquet garni.","Cover, and cook for half an hour.","Add two pounds of potatoes cut in one inch squares, and cook until soft.","Serve in casserole, or individual cocotte dishes."],"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:w51:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dbf197a3c1aad500b0f932aabcf7ffd384db9c49ea1414f78b45b3fb68b004da","created_at":"2026-08-02T16:41:07Z","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/pickelsteiner-stew"}