{"id":4887,"slug":"roast-rack-of-mutton","title":"Roast rack of mutton","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a rack of mutton of ten chops","salt and pepper","sliced carrots","onions","a spoonful of pepper berries","a small piece of butter","one-half cup of stock","a spoonful of meat extract"],"ingredients_norm":["rack of mutton of chop","salt and pepper","carrot","onion","pepper berry","butter","stock","meat extract"],"steps":["Secure from the butcher a rack of mutton of ten chops, season well with salt and pepper, place in a roasting pan with sliced carrots, onions, a spoonful of pepper berries, and a small piece of butter on top; and roast, basting well, for ten minutes.","Then put the rack on a platter; drain off the grease and add to the pan one-half cup of stock and a spoonful of meat extract, season well, bring to a boil, and strain over the roast."],"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:w41:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8c32ff1310f8a7a08f1d7bb7237c9b3065ead0b270da7b0d64574ecb2c1c9b5d","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-rack-of-mutton"}