{"id":5438,"slug":"potage-lord-mayor","title":"Potage Lord Mayor.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of veal bones","one onion","one carrot","a little celery","leek and parsley in branches","two ounces of butter","two fresh pig's feet","one soup hen","three pounds of shin of beef","one bouquet garni","a handful of salt","two gallons of water","some carrots","one pound of chopped beef","the whites of six eggs","salt and Cayenne pepper to taste","two spoonfuls of arrow root","a cup of sherry wine","a glass of dry amontillado"],"ingredients_norm":["veal bone","onion","carrot","little celery","leek and parsley in branch","butter","fresh pig's foot","soup hen","shin of beef","bouquet garni","salt","water","beef","egg white","salt and cayenne pepper","arrow root","sherry wine","dry amontillado"],"steps":["Put two pounds of veal bones in a roasting pan with one onion, one carrot, a little celery, leek and parsley in branches, and two ounces of butter.","Roast in oven until nicely browned, then drain off the fat, put in casserole, add two fresh pig's feet, one soup hen, and three pounds of shin of beef, one bouquet garni, a handful of salt, and two gallons of water.","Cook until the hen and beef are soft, when they may be removed.","When the pig's feet are done take out the bone, the fat and the lean meat, so nothing is left but the skin.","Cut the skin in small squares, or round pieces the size of a dime.","Cut some carrots in the same shape, and boil in salted water until soft.","Put one pound of chopped beef in a casserole, add the whites of six eggs, stir well, add slowly the strained broth, and bring to a boil. This will clarify it.","Season with salt and Cayenne pepper to taste.","Boil for fifteen minutes, strain through a cheese cloth into another pot, bring to a boil, and reduce slowly for half an hour.","Mix two spoonfuls of arrow root and a cup of sherry wine well together, and let run slowly into the boiling broth.","Boil again for ten minutes.","Before serving add a glass of dry amontillado.","The beef and the soup hen then may be used for salads, croquettes, or other purposes."],"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:w76:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"100aa84b1262606d6dd401d8dfc8a60046a3f3d35805eb1b43025d797c718eba","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/potage-lord-mayor"}