{"id":4306,"slug":"scotch-consomme","title":"Scotch consommé","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a piece of mutton","consommé","some brunoise","some boiled barley"],"ingredients_norm":["mutton","consomme","brunoise","boiled barley"],"steps":["Boil a piece of mutton very slowly in consommé.","When done strain the broth, add the mutton, cut in small dices, some brunoise, and some boiled barley."],"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:w4:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"faf389769ea61e55f5a3d37b29015af67316c370a3d2490935e5fd1af9ee1500","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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/scotch-consomme"}