{"id":6855,"slug":"stewed-milt","title":"STEWED MILT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["milt","soup meat","one tablespoon of drippings","a clove of garlic","a tablespoon of flour","salt","pepper","soup stock","caraway seeds (optional)"],"ingredients_norm":["milt","soup meat","dripping","garlic","flour","salt","pepper","soup stock","caraway seed"],"steps":["Clean the milt thoroughly and boil with your soup meat.","Set to boil with cold water and let it boil about two hours.","Then take it out and cut into finger lengths and prepare the following sauce:","Heat one tablespoon of drippings in a spider.","When hot cut up a clove of garlic very fine and brown slightly in the fat.","Add a tablespoon of flour, stirring briskly, pepper and salt to taste and thin with soup stock, then the pieces of milt and let it simmer slowly.","If the sauce is too thick add more water or soup stock.","Some add a few caraway seeds instead of the garlic, which is a matter of taste."],"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:w20:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"16afe64c5b0206622b1e4e6e14fca091321bf91256706967c6df67af84caf3f6","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/stewed-milt"}