{"id":4535,"slug":"puree-of-game","title":"Purée of game.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the remainder of cooked game (venison, duck, quail, bear, reindeer, hare, or other game)","just enough thick brown gravy to make a paste","salt and pepper"],"ingredients_norm":["remainder of cooked game","just enough thick brown gravy to make paste","salt and pepper"],"steps":["After serving roast venison, duck, quail, bear, reindeer, hare, or other game, take the remainder, remove the meat from the bones and mash very fine in a mortar, add just enough thick brown gravy to make a paste, and pass through a fine sieve.","Season with salt and pepper, heat well, and use as a garnish."],"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:w18:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c9a1cdd3ee936fe5ab327e20d6b7b8f761ef5491079cf9e626ccd1e43d38e66b","created_at":"2026-08-02T16:37:03Z","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/puree-of-game"}