{"id":4802,"slug":"roast-saddle-of-mutton","title":"Roast saddle of mutton","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a saddle of mutton","a sliced onion","a carrot","salt","pepper","a piece of butter","a half cup of stock","a spoonful of meat extract"],"ingredients_norm":["saddle of mutton","onion","carrot","salt","pepper","butter","stock","meat extract"],"steps":["Secure the saddle from the butcher ready prepared for roasting.","Put a sliced onion and carrot in a roasting pan, place the saddle on top, season well with salt and pepper, put a piece of butter on top, and place in hot oven.","Bast frequently.","It will require from thirty-five to forty-five minutes to roast, depending upon the thickness.","When done, place the saddle on a platter, drain off the fat in the pan, add a half cup of stock and a spoonful of meat extract, and bring to a boil.","Strain and pour over the saddle.","Serve hot."],"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:w36:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"673b994c1576e6cb367d4587806cd1b6d41831d3b31c43c4e7aedd4c0b9ede9a","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-saddle-of-mutton"}