{"id":4286,"slug":"potage-a-l-anglaise","title":"Potage à l'Anglaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of lean mutton","one pound of barley","water","salt","a bouquet garni","one pint of boiling thick cream","three ounces of sweet butter","a little Cayenne pepper"],"ingredients_norm":["lean mutton","barley","water","salt","bouquet garni","boiling thick cream","sweet butter","little cayenne pepper"],"steps":["Put in vessel two pounds of lean mutton, and one pound of barley.","Cover with water, season with salt, add a bouquet garni, and boil for two hours.","Then remove the bouquet and the meat.","Strain through a fine sieve.","Add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper."],"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:w2:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5aadc38a5ad2e7fa4edc6868ac4cdad03dc08d663fa03b6a2277c70e82fa10e0","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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/potage-a-l-anglaise"}