{"id":4614,"slug":"reindeer-chop","title":"Reindeer chop.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["reindeer chops","salt and pepper","olive oil","maître d'hôtel sauce or fancy meat sauce"],"ingredients_norm":["reindeer chop","salt and pepper","olive oil","maitre d'hotel sauce or fancy meat sauce"],"steps":["Reindeer should be hung up for at least two weeks before being cooked, otherwise it will be very tough.","Salt and pepper the chops, roll in olive oil, and broil; or fry in frying pan, in the same manner as any other kind of chop or steak.","Serve with maître d'hôtel, or some fancy meat sauce."],"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:w23:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c8ce14a67270109bc2c64e06c7070edb7bb187450d4a2b7422892f224ce71adb","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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/reindeer-chop"}