{"id":5132,"slug":"shoulder-of-lamb-baker-s-oven-style","title":"Shoulder of lamb, baker's oven style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a shoulder of lamb","salt","pepper","a piece of garlic","eight potatoes","six onions","a bay leaf","two cloves","fresh-ground pepper","some chopped parsley","two quarts of water"],"ingredients_norm":["shoulder of lamb","salt","pepper","garlic","potato","onion","bay leaf","clove","fresh ground pepper","parsley","water"],"steps":["Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic.","Then place in a deep earthen flat pan, or a roasting pan about two inches deep.","Slice eight potatoes to the size of a silver dollar, and slice six onions very fine.","Mix together and put on top and around the piece of lamb.","Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water, and put in a baker's oven; or in the stove oven; and simmer slowly for about two and one-half hours.","Do not cover while cooking, and if the stove oven is used do not have it too hot.","Serve from the pan in which it was cooked."],"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:w56:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"aa5a53ec15b55e877ba2382b4c6d1106b2f9453dec3b77d54fd1ef5ea77da959","created_at":"2026-08-02T16:42:11Z","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/shoulder-of-lamb-baker-s-oven-style"}