{"id":5045,"slug":"rack-of-lamb-montjo","title":"Rack of lamb, Montjo","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a rack of lamb","sauce Madère","a can of French mushrooms","some stuffed olives"],"ingredients_norm":["rack of lamb","sauce madere","french mushroom","stuffed olive"],"steps":["Roast a rack of lamb.","Serve with sauce Madère, to which has been added a can of French mushrooms and some stuffed olives."],"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:w50:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7baf28f9eb642691f44df75dc6596f7a2aed47a8da95daea5ab071c3ee67b059","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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/rack-of-lamb-montjo"}