{"id":5288,"slug":"saddle-of-lamb-souvaroff","title":"Saddle of lamb, Souvaroff","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Saddle of lamb","A canful of cèpes sauté","Raw horseradish root","Brown gravy made from the lamb gravy"],"ingredients_norm":["saddle of lamb","canful of cepes saute","raw horseradish root","brown gravy made from the lamb gravy"],"steps":["Roast a saddle of lamb.","Place on a platter.","Garnish with a canful of cèpes sauté, and raw horseradish root shaved or scraped with a knife.","Cover with brown gravy made from the lamb gravy."],"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:w66:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6577c25f4b938632dc2d5781e98fe86ca001c1864b584712609a051c2bcc9947","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/saddle-of-lamb-souvaroff"}