{"id":6155,"slug":"shoulder-of-veal-au-jus","title":"Shoulder of veal, au jus.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["shoulder of veal","salt","pepper","an onion","carrot","bay leaf","clove","piece of butter","a little water"],"ingredients_norm":["shoulder of veal","salt","pepper","onion","carrot","bay leaf","clove","butter","little water"],"steps":["Roast either with or without bones.","If boneless roll and tie firmly with a string.","Season with salt and pepper and put in pan with an onion, carrot, bay leaf, clove and piece of butter.","Put in oven and baste often.","When done remove meat to platter, put a little water in the pan and let simmer for a few minutes, and add to the veal."],"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:w119:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2cbbc4160218361ed1dabea9fc792c7280c99932bf20cc1db10c31992abeca38","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-veal-au-jus"}