{"id":4311,"slug":"veal-force-meat","title":"Veal force meat","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["quarter pound raw veal","one raw yolk of egg","salt","pepper","tablespoonful of cream"],"ingredients_norm":["raw veal","raw yolk of egg","salt","pepper","cream"],"steps":["Quarter pound raw veal chopped fine, passed through sieve.","Add one raw yolk of egg, salt and pepper, and tablespoonful of cream."],"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:w4:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"458c7a888ea1db29dc1d1c2c9d230222bf37ced731d1cef4a4e0d2f1441f813e","created_at":"2026-08-02T16:34:53Z","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/veal-force-meat"}