{"id":4908,"slug":"roast-leg-of-reindeer","title":"Roast leg of reindeer","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sliced onion","sliced carrot","piece of skin of salt pork","stalk of celery","parsley in branches","two bay leaves","two cloves","one sprig of thyme","leg of reindeer","three ounces of butter","water or stock","spoonful of flour","one cup of stock","salt","pepper","currant jelly","port wine sauce"],"ingredients_norm":["onion","carrot","skin of salt pork","celery","parsley in branch","bay leaf","clove","thyme","leg of reindeer","butter","water or stock","flour","stock","salt","pepper","currant jelly","port wine sauce"],"steps":["Put in a roasting pan a sliced onion, a sliced carrot, a piece of skin of salt pork, a stalk of celery, some parsley in branches, two bay leaves, two cloves, and one sprig of thyme.","Season the leg of reindeer well and lay on top.","Put three ounces of butter on the leg, and place in the oven to roast.","Baste continually, adding a little water or stock from time to time, to prevent the vegetables from burning.","When the roast is done remove to a platter, and make a brown gravy with the contents of the pan by adding a spoonful of flour, simmer, add one cup of stock, season well, and strain over the meat.","Some may be reserved to serve in a bowl, separate.","Also serve currant jelly and port wine 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:w42:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6d573a8e9a09dab427e4f8bdf334b9590eeb372b226d55bb5d7ce356040d3eaf","created_at":"2026-08-02T16:40:36Z","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/roast-leg-of-reindeer"}