{"id":6912,"slug":"shoulder-or-neck-of-veal-hungarian-style","title":"SHOULDER OR NECK OF VEAL--HUNGARIAN STYLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["shoulder or neck of veal","four onions","a tablespoon of fat","one teaspoon mixed paprika","one sweet green pepper","a little water"],"ingredients_norm":["shoulder or neck of veal","onion","fat","mixed paprika","sweet green pepper","little water"],"steps":["Brown four onions light brown in a tablespoon of fat.","Add one teaspoon mixed paprika, and the meat cut in pieces.","Leave the pan uncovered for a few moments, cover.","Add one sweet green pepper, cut up, and let cook.","Add a little water whenever the gravy boils down.","When the meat is tender serve with dumplings."],"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/12350","source_ref":"pg:12350:w24:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"81aad3ba382311c7afe2d21a0a99a3bed8533fec47db60b45b85839323593eb2","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, 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-or-neck-of-veal-hungarian-style"}