{"id":6487,"slug":"pickled-ham","title":"Pickled ham.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh leg of pork","salt and pepper","red or white wine, or water mixed with wine","one onion","one carrot","a piece of celery","parsley in branches","a few pepper berries","a bouquet garni"],"ingredients_norm":["fresh leg of pork","salt and pepper","red or white wine or water mixed with wine","onion","carrot","celery","parsley in branch","few pepper berry","bouquet garni"],"steps":["Take a fresh leg of pork, rub with salt and pepper and put in earthern jar.","Cover with red or white wine, or water mixed with wine, as you prefer; one onion, one carrot, a piece of celery, parsley in branches, a few pepper berries and a bouquet garni.","After two or three days take out the leg of pork and roast in the ordinary manner.","Half of the pork pickle may be used to make a flour gravy if desired."],"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:w137:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"784ba12056686fe00ddb2c75cb38813c88bdcf79d8a9b952c96eb723d57b2c70","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/pickled-ham"}