{"id":4301,"slug":"potted-squab-chicken","title":"Potted squab chicken","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["squab chicken","salt and pepper","a small piece of fresh butter","butter","a piece of onion","a cup of stock","a little brown gravy"],"ingredients_norm":["squab chicken","salt and pepper","fresh butter","butter","onion","stock","little brown gravy"],"steps":["Prepare the chicken as for roasting.","Season well, and put a small piece of fresh butter in each.","Place in a sauté pan with butter and a piece of onion, brown well, basting from time to time.","When almost done drain off the butter, add a cup of stock and a little brown gravy, and finish roasting.","Strain the gravy over the chicken when serving.","Serve in a casserole."],"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:w3:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"189d8c88a2928d96bc7db86e8785e98059680cb5d58041cbcd692bcde34ea5a0","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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/potted-squab-chicken"}