{"id":4747,"slug":"rolled-veal-huguenin","title":"Rolled veal, Huguenin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four thin slices of veal","two young green onions","two slices of bacon","half of a clove of garlic","a little pepper","a piece of butter the size of an egg","salt","parsley"],"ingredients_norm":["thin slices of veal","young green onion","bacon","garlic","little pepper","butter the size of egg","salt","parsley"],"steps":["Cut four thin slices of veal and flatten out smoothly.","Chop fine two young green onions and two slices of bacon; and crush and chop fine, half of a clove of garlic, add a little pepper, and spread over the veal, roll up tight and tie with a string.","In a saucepan put a piece of butter the size of an egg, and the veal, and simmer for three-quarters of an hour, basting frequently.","Before serving season with salt and sprinkle with parsley."],"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:w32:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2533042edfe6e32a5893e3bcf7badd36cf4e3b87164fcbd077d556614e42e211","created_at":"2026-08-02T16:39:51Z","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/rolled-veal-huguenin"}