{"recipes": [{"id": "291a9a0ef24d49349a06d71175278396", "title": "Cottage Cheese Breakfast Rounds", "ingredients": [{"raw": "1/2 cup cottage cheese", "quantity": "1/2", "unit": "cup", "item": "cottage cheese", "preparation": "", "product_key": "cottage-cheese"}, {"raw": "1 egg", "quantity": "1", "unit": "", "item": "egg", "preparation": "", "product_key": "egg"}, {"raw": "Everything bagel seasoning (optional)", "quantity": "", "unit": "", "item": "Everything bagel seasoning", "preparation": "optional", "product_key": "everything-bagel-seasoning", "amount_unspecified": true}, {"raw": "Avocado or guacamole", "quantity": "", "unit": "", "item": "Avocado or guacamole", "preparation": "", "product_key": "avocado-or-guacamole", "amount_unspecified": true}, {"raw": "Feta cheese", "quantity": "", "unit": "", "item": "Feta cheese", "preparation": "", "product_key": "feta-cheese", "amount_unspecified": true}], "steps": [{"text": "Mix 1/2 cup cottage cheese with 1 egg until well combined"}, {"text": "Season the mixture with everything bagel seasoning if desired"}, {"text": "Spoon the mixture into 3 circles on parchment-lined baking sheet"}, {"text": "Bake at 400\u00b0F for 20-25 minutes until set and lightly golden", "approximate": true}, {"text": "Remove from oven and let cool a few minutes; rounds will firm up"}, {"text": "Peel rounds off parchment paper", "image": "/uploads/c6539aae95b24bdf9dcfd91a1a8e7878.jpg"}, {"text": "Top with avocado/guacamole and crumbled feta cheese"}], "notes": [{"author": "Corey & Alicia", "rating": 0, "text": "Makes 3 rounds with ~20g total protein."}, {"author": "Corey & Alicia", "rating": 0, "text": "Ours spread more than the example video; mixture consistency affects shape."}], "attachments": [{"url": "/uploads/c6539aae95b24bdf9dcfd91a1a8e7878.jpg", "name": "Step 6 from the original recipe", "kind": "photo", "mime": "image/jpeg", "source_url": "https://www.facebook.com/share/v/18kQpLT9gh/?mibextid=wwXIfr", "author": "Corey & Alicia", "license": "Still from the original creator\u2019s video"}], "favorite": false, "created_at": "2026-11-10T18:50:19.261367", "candidate_id": "", "cover_url": "/uploads/c6539aae95b24bdf9dcfd91a1a8e7878.jpg", "source": "https://www.facebook.com/share/v/18kQpLT9gh/?mibextid=wwXIfr", "import_status": "source_checked", "author": "Corey & Alicia", "cuisine": "", "protein": "Vegetarian", "method": "", "servings": "3 rounds", "category": "Breakfast", "import_extractor": "facebook-ai", "source_rating": null, "published": true, "source_group": "socials", "updated_at": "2026-11-10T22:25:43", "equipment": [{"id": "half-sheet-pan", "name": "Half sheet pan", "category": "bakeware", "inferred": true, "preferred": true}], "small_appliances": [], "published_at": "2026-11-10T20:13:01.827726", "photo_credit": {"creator": "Corey & Alicia", "source_url": "https://www.facebook.com/share/v/18kQpLT9gh/?mibextid=wwXIfr", "credit_for_url": "/uploads/c6539aae95b24bdf9dcfd91a1a8e7878.jpg", "license": "Photo from the original recipe"}}, {"id": "f18796a20e9a473da8acda39047fc5dc", "title": "Carne Asada Quesadillas with Chipotle Mayo", "ingredients": [{"raw": "2.5 lbs chopped chuck roast", "quantity": "2.5", "unit": "lb", "item": "chopped chuck roast", "preparation": "", "product_key": "chopped-chuck-roast"}, {"raw": "1 medium sweet onion diced", "quantity": "1", "unit": "medium", "item": "sweet onion diced", "preparation": "", "product_key": "sweet-onion-diced"}, {"raw": "2 jalape\u00f1o peppers diced", "quantity": "2", "unit": "", "item": "jalape\u00f1o peppers diced", "preparation": "", "product_key": "jalape-o-peppers-diced"}, {"raw": "8 large flour tortillas", "quantity": "8", "unit": "large", "item": "flour tortillas", "preparation": "", "product_key": "flour-tortillas"}, {"raw": "3 cups shredded Mexican cheese blend", "quantity": "3", "unit": "cups", "item": "shredded Mexican cheese blend", "preparation": "", "product_key": "shredded-mexican-cheese-blend"}, {"raw": "2 tablespoons vegetable oil", "quantity": "2", "unit": "tbsp", "item": "vegetable oil", "preparation": "", "product_key": "vegetable-oil"}, {"raw": "1 cup mayonnaise", "quantity": "1", "unit": "cup", "item": "mayonnaise", "preparation": "", "product_key": "mayonnaise"}, {"raw": "1-2 chipotle peppers in adobo sauce", "quantity": "1-2", "unit": "", "item": "chipotle peppers in adobo sauce", "preparation": "", "product_key": "chipotle-peppers-in-adobo-sauce"}, {"raw": "1 tablespoon adobo sauce", "quantity": "1", "unit": "tbsp", "item": "adobo sauce", "preparation": "", "product_key": "adobo-sauce"}, {"raw": "1 clove garlic minced", "quantity": "1", "unit": "clove", "item": "garlic minced", "preparation": "", "product_key": "garlic-minced"}, {"raw": "1 tablespoon fresh lime juice", "quantity": "1", "unit": "tbsp", "item": "fresh lime juice", "preparation": "", "product_key": "fresh-lime-juice"}, {"raw": "1 teaspoon smoked paprika optional", "quantity": "1", "unit": "tsp", "item": "smoked paprika optional", "preparation": "", "product_key": "smoked-paprika-optional"}, {"raw": "Salt to taste", "quantity": "", "unit": "", "item": "Salt to taste", "preparation": "", "product_key": "salt-to-taste"}], "steps": ["Make chipotle mayo by blending mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice, and paprika until smooth. Refrigerate until needed.", "Heat griddle to medium-high heat with oil. Cook carne asada 8-10 minutes, breaking up into bite-sized pieces until browned.", "Cook diced onions and jalape\u00f1os on same griddle surface 5-7 minutes until onions are translucent. Combine with meat.", "Spread chipotle mayo on half of each tortilla. Add meat mixture and cheese, then fold in half and seal edges.", "Cook quesadillas on griddle over medium heat 3-4 minutes per side until golden brown and cheese melts.", "Rest 1-2 minutes, then cut into wedges and serve with remaining chipotle mayo."], "notes": [{"author": "Miguel Raya", "rating": 0, "text": "Can substitute half sour cream for tangier mayo\n\nAdjust chipotle peppers for desired heat level\n\nKeep filling warm for best cheese melting\n\nDon't overfill quesadillas to prevent spillage\n\n Tried this recipe?\nLet us know how it was!\n\nConclusion\n\nThese Carne Asada Quesadillas with Chipotle Mayo represent the perfect fusion of authentic Mexican flavors with modern griddle cooking techniques that deliver consistently delicious results. The combination of seasoned carne asada, perfectly melted cheese, and that irresistible smoky chipotle mayo creates a comfort food experience that will become your go-to recipe for family dinners and entertaining alike.\n\n\u00a0This is where I keep all my most-used products, gear, and favorite cooking tools \u2014 check it out:\n\nhttps://linktr.ee/cooking_with_fire___\n\nIf you loved this recipe, you\u2019ll find more to savor across our diverse categories. From beef to pork, chicken to turkey, seafood to appetizers, there\u2019s a wealth of flavors waiting for you. Explore them all at CWFeats.\n\nRecipe Categories:\n\nBeef\n\nPork\n\nChicken\n\nTurkey\n\nSeafood\n\n\t\tPost navigation\n\n\t\tPrevious\n\t\t\t\tPrevious\nGriddled Cheesesteak Crunchwraps\nNextContinue\n\nSmoked Tomahawk Steak with Bone Marrow Cowboy Butter\n\n\t\t.kadence-columned2290-d2 > .kt-inside-inner-col{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);}.kadence-columned2290-d2 > .kt-inside-inner-col{border-top:3px solid var(--global-palette1, #3182CE);border-right:3px solid var(--global-palette1, #3182CE);border-bottom:3px solid var(--global-palette1, #3182CE);border-left:3px solid var(--global-palette1, #3182CE);}.kadence-columned2290-d2 > .kt-inside-inner-col,.kadence-columned2290-d2 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-columned2290-d2 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-columned2290-d2 > .kt-inside-inner-col{flex-direction:column;}.kadence-columned2290-d2 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-columned2290-d2 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-columned2290-d2{position:relative;}.kadence-columned2290-d2, .kt-inside-inner-col > .kadence-columned2290-d2:not(.specificity){margin-top:var(--global-kb-spacing-xs, 1rem);margin-bottom:var(--global-kb-spacing-xs, 1rem);}@media all and (max-width: 1024px){.kadence-columned2290-d2 > .kt-inside-inner-col{border-top:3px solid var(--global-palette1, #3182CE);border-right:3px solid var(--global-palette1, #3182CE);border-bottom:3px solid var(--global-palette1, #3182CE);border-left:3px solid var(--global-palette1, #3182CE);flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-columned2290-d2 > .kt-inside-inner-col{border-top:3px solid var(--global-palette1, #3182CE);border-right:3px solid var(--global-palette1, #3182CE);border-bottom:3px solid var(--global-palette1, #3182CE);border-left:3px solid var(--global-palette1, #3182CE);flex-direction:column;justify-content:center;}}\n.wp-block-kadence-advancedheading.kt-adv-heading603f06-73, .wp-block-kadence-advancedheading.kt-adv-heading603f06-73[data-kb-block=\"kb-adv-heading603f06-73\"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading603f06-73 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading603f06-73[data-kb-block=\"kb-adv-heading603f06-73\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading603f06-73 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading603f06-73[data-kb-block=\"kb-adv-heading603f06-73\"] img.kb-inline-image{width:150px;vertical-align:baseline;}\nNever Miss A Recipe\n\nS"}], "attachments": [], "favorite": false, "created_at": "2026-11-10T18:44:36.697861", "candidate_id": "", "cover_url": "", "source": "https://cwfeats.com/carne-asada-quesadillas/?fbclid=IwZnRzaAVgi5dleHRuA2FlbQIxMQBwZG9mAWZkaWQWUR-DL87igVUxLVD-fqNNI_rOgolPKXNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR8eMRsb0ricwXx156SNaLhH5y3Tcah3p1pMph4DNktalBPwoZpv4TItO9ning_aem_8yMK5jdG3hBDci-Z--5ayQ", "import_status": "source_checked", "author": "Miguel Raya", "cuisine": "American", "protein": "Beef", "method": "", "servings": "", "category": "Snacks", "import_extractor": "json-ld", "source_rating": null, "published": true, "source_group": "website", "equipment": [{"id": "griddle", "name": "Griddle", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "published_at": "2026-11-10T20:06:48.179566", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "b9e94cb881f04a3ca470258d85f53f79", "title": "Pollo Chuco (Pollo con Tajadas)", "ingredients": [{"raw": "3 pounds chicken (rinsed under cool water)", "quantity": "3", "unit": "lb", "item": "chicken", "preparation": "rinsed under cool water", "product_key": "chicken"}, {"raw": "2 tbsp chicken bouillon", "quantity": "2", "unit": "tbsp", "item": "chicken bouillon", "preparation": "", "product_key": "chicken-bouillon"}, {"raw": "2 tsp cumin", "quantity": "2", "unit": "tsp", "item": "cumin", "preparation": "", "product_key": "cumin"}, {"raw": "2 tbsp yellow mustard", "quantity": "2", "unit": "tbsp", "item": "yellow mustard", "preparation": "", "product_key": "yellow-mustard"}, {"raw": "1 tbsp garlic puree", "quantity": "1", "unit": "tbsp", "item": "garlic puree", "preparation": "", "product_key": "garlic-puree"}, {"raw": "2 cups flour", "quantity": "2", "unit": "cups", "item": "flour", "preparation": "", "product_key": "flour"}, {"raw": "vegetable or corn oil (for frying the chicken)", "quantity": "", "unit": "", "item": "vegetable or corn oil", "preparation": "for frying the chicken", "product_key": "vegetable-or-corn-oil"}, {"raw": "\u00bd head cabbage", "quantity": "1/2", "unit": "head", "item": "cabbage", "preparation": "", "product_key": "cabbage"}, {"raw": "2 tbsp apple cider vinegar (can also use white or wine vinegar)", "quantity": "2", "unit": "tbsp", "item": "apple cider vinegar", "preparation": "can also use white or wine vinegar", "product_key": "apple-cider-vinegar"}, {"raw": "salt and pepper (to taste)", "quantity": "", "unit": "", "item": "salt and pepper", "preparation": "to taste", "product_key": "salt-and-pepper"}, {"raw": "1 green bell pepper (rinsed and chopped)", "quantity": "1", "unit": "", "item": "green bell pepper", "preparation": "rinsed and chopped", "product_key": "green-bell-pepper"}, {"raw": "\u00bd onion (chopped)", "quantity": "1/2", "unit": "", "item": "onion", "preparation": "chopped", "product_key": "onion"}, {"raw": "3 Roma tomatoes (rinsed and chopped)", "quantity": "3", "unit": "", "item": "Roma tomatoes", "preparation": "rinsed and chopped", "product_key": "roma-tomatoes"}, {"raw": "2 tbsp fresh cilantro (rinsed and chopped)", "quantity": "2", "unit": "tbsp", "item": "fresh cilantro", "preparation": "rinsed and chopped", "product_key": "fresh-cilantro"}, {"raw": "1-2 limes (squeezed)", "quantity": "1-2", "unit": "", "item": "limes", "preparation": "squeezed", "product_key": "limes"}, {"raw": "salt and pepper (to taste)", "quantity": "", "unit": "", "item": "salt and pepper", "preparation": "to taste", "product_key": "salt-and-pepper"}, {"raw": "1 red onion (thinly sliced)", "quantity": "1", "unit": "", "item": "red onion", "preparation": "thinly sliced", "product_key": "red-onion"}, {"raw": "\u00be cup apple cider vinegar", "quantity": "3/4", "unit": "cup", "item": "apple cider vinegar", "preparation": "", "product_key": "apple-cider-vinegar"}, {"raw": "\u00bc cup water", "quantity": "1/4", "unit": "cup", "item": "water", "preparation": "", "product_key": "water"}, {"raw": "1 tsp salt", "quantity": "1", "unit": "tsp", "item": "salt", "preparation": "", "product_key": "salt"}, {"raw": "\u00bc cup mayonaisse", "quantity": "1/4", "unit": "cup", "item": "mayonaisse", "preparation": "", "product_key": "mayonaisse"}, {"raw": "1 tbsp yellow mustard", "quantity": "1", "unit": "tbsp", "item": "yellow mustard", "preparation": "", "product_key": "yellow-mustard"}, {"raw": "1\u00bd tbsp ketchup", "quantity": "1 1/2", "unit": "tbsp", "item": "ketchup", "preparation": "", "product_key": "ketchup"}, {"raw": "2 tbsp water or milk (to thin the sauce)", "quantity": "2", "unit": "tbsp", "item": "water or milk", "preparation": "to thin the sauce", "product_key": "water-or-milk"}, {"raw": "3 green plantains (skin peeled and plantains diagonally thinly sliced)", "quantity": "3", "unit": "", "item": "green plantains", "preparation": "skin peeled and plantains diagonally thinly sliced", "product_key": "green-plantains"}, {"raw": "salt (sprinkle on top after fried (optional))", "quantity": "", "unit": "", "item": "salt", "preparation": "optional, sprinkle on top after fried", "product_key": "salt"}], "steps": ["Add the chicken to a large bowl and top with the mustard, chicken bouillon, cumin, and the garlic puree. Mix the ingredients with your hands or use a spoon to combine. Marinate for 30 minutes, a few hours or overnight.", "Slice red onions thinly and set in a mason jar or other container, set aside.", "In a saucepan, over medium heat, add the vinegar, water and salt. Heat the vinegar mix until a soft boil forms.", "Pour the hot liquid over the red onions and allow to sit for 20 minutes to soften the onions.", "Add all the ingredients to a small bowl and then add the lime juice, salt and pepper and stir. With a spoon, mix everything together and set aside until ready to use.", "Add the shredded cabbage to a medium-sized bowl, followed by the vinegar, salt, and pepper and stir well. Set aside until ready to use.", "Combine all the ingredients in a small bowl.Mix well. Thin the sauce with the water or milk. Set aside until ready to use.", "Add the flour to a large bowl and dredge ONLY the pieces of chicken you are about to fry. Note: Do Not dredge all the pieces of chicken all at once in the flour. For the best crispy and golden pieces, dredge only the pieces you are about to fry.", "Add about 3 inches of oil to a deep pot and heat over medium heat for about 5 minutes. Check to see if the oil is hot by dropping a sprinkle of flour, if it sizzles, the oil is ready. Carefully add a few chicken pieces to the oil. Be careful not to splatter oil. Note: Do not overcrowd the pot with chicken pieces or your chicken will soak too much oil and be oily. Fry chicken in batches for the best results.", "Fry the chicken for about 8-10 minutes on one side. Flip the pieces over and cook for another few minutes on the other side. When chicken pieces start to float towards the top, that is a good sign, they're almost fully done. Note: If you have a meat thermometer, remove a piece from the oil and check that the chicken has reached 165 degrees.", "Remove the pieces of chicken and drain the excess oil on a plate lined with paper towels.TIP: While you are cooking the other pieces of chicken, keep the cooked pieces in a 200-degree oven.", "Fry the plantains over medium-high heat, in the same pot used to cook the chicken. Cook until golden brown and then drain on a plate lined with paper towels.", "Add a layer of plantains on a plate to serve. Top with some of the shredded cabbage, then a few pieces of chicken (2-3 pieces of chicken). Top the chicken with the chismol, then pickled onions and lastly, drizzle the pink sauce all over the dish.", "The dish is ready to serve. Repeat the same process for the other chicken pieces. Enjoy!"], "notes": [{"author": "Catherine Arena", "rating": 0, "text": "Traditionally this dish is layered with fried green bananas, shredded cabbage, fried chicken, a seasoned tomato sauce, chismol, pickled onions and topped with a pink sauce. Please note, I did not use the tomato sauce in this version.\n\nSubstitution for the Green Bananas\n\nDue to the fact that not everyone can find green bananas in their local supermarket as these are not the same as the slightly green bananas you find in the produce section, I have substituted green plantains instead.\n\nChicken\n\nTraditionally this dish is made using a combination of drumsticks, thighs, wings and breasts. Use what you prefer or a combination of your favorite sections.\u00a0\n\n\u00a0\n\n\t
.kt-inside-inner-col{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);}.kadence-columned2290-d2 > .kt-inside-inner-col{border-top:3px solid var(--global-palette1, #3182CE);border-right:3px solid var(--global-palette1, #3182CE);border-bottom:3px solid var(--global-palette1, #3182CE);border-left:3px solid var(--global-palette1, #3182CE);}.kadence-columned2290-d2 > .kt-inside-inner-col,.kadence-columned2290-d2 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-columned2290-d2 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-columned2290-d2 > .kt-inside-inner-col{flex-direction:column;}.kadence-columned2290-d2 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-columned2290-d2 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-columned2290-d2{position:relative;}.kadence-columned2290-d2, .kt-inside-inner-col > .kadence-columned2290-d2:not(.specificity){margin-top:var(--global-kb-spacing-xs, 1rem);margin-bottom:var(--global-kb-spacing-xs, 1rem);}@media all and (max-width: 1024px){.kadence-columned2290-d2 > .kt-inside-inner-col{border-top:3px solid var(--global-palette1, #3182CE);border-right:3px solid var(--global-palette1, #3182CE);border-bottom:3px solid var(--global-palette1, #3182CE);border-left:3px solid var(--global-palette1, #3182CE);flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-columned2290-d2 > .kt-inside-inner-col{border-top:3px solid var(--global-palette1, #3182CE);border-right:3px solid var(--global-palette1, #3182CE);border-bottom:3px solid var(--global-palette1, #3182CE);border-left:3px solid var(--global-palette1, #3182CE);flex-direction:column;justify-content:center;}}\n.wp-block-kadence-advancedheading.kt-adv-heading603f06-73, .wp-block-kadence-advancedheading.kt-adv-heading603f06-73[data-kb-block=\"kb-adv-heading603f06-73\"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading603f06-73 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading603f06-73[data-kb-block=\"kb-adv-heading603f06-73\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading603f06-73 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading603f06-73[data-kb-block=\"kb-adv-heading603f06-73\"] img.kb-inline-image{width:150px;vertical-align:baseline;}\nNever Miss A Recipe\n\nSign up for our email list and get alerted with new recipes!\n\n.wp-block-kadence-advanced-form57069-cpt-id, .wp-block-kadence-advanced-form57069-cpt-id.kb-form-has-background{padding-top:var(--global-kb-spacing-sm, 1.5rem);}.wp-block-kadence-advanced-form57069-cpt-id .kb-advanced-form input[type=text"}], "attachments": [], "favorite": false, "created_at": "2026-11-10T14:13:12.877717", "candidate_id": "", "cover_url": "", "source": "https://cwfeats.com/pizza-twists/?fbclid=IwRlRTSAVgS_ZleHRuA2FlbQIxMQBwZG9mAWZkaWQWUR9jak6RjxVa1ATg7f0qr6xc0xYny3NydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR9B625yr0sYuf84BeoiYmWt3AEkIOCPwPEgmW3gS4fj3T4N2-hfjpFjfDZRBQ_aem_RzrMzpWpkCkeKUpLpgKp1g", "import_status": "source_checked", "author": "Miguel Raya", "cuisine": "American", "protein": "", "method": "", "servings": "24, 24 twists", "category": "Mains", "import_extractor": "json-ld", "source_rating": null, "published": true, "source_group": "website", "equipment": [{"id": "half-sheet-pan", "name": "Half sheet pan", "category": "bakeware", "inferred": true, "preferred": true}], "small_appliances": [], "published_at": "2026-11-10T14:13:40.993828", "step_groups": [{"step": 0, "group": "", "indices": [0, 7], "from": null}, {"step": 1, "group": "", "indices": [1, 2, 3, 4], "from": null}, {"step": 5, "group": "", "indices": [5, 6], "from": null}], "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "08d15f159e954960a8b358fc89d9cde8", "title": "Chicken Enchilada Sheet Pan Quesadillas", "ingredients": [{"raw": "leftover rotisserie chicken", "quantity": "", "unit": "", "item": "leftover rotisserie chicken", "preparation": "", "product_key": "leftover-rotisserie-chicken"}, {"raw": "1 can enchilada sauce (or homemade)", "quantity": "1", "unit": "can", "item": "enchilada sauce", "preparation": "or homemade", "product_key": "enchilada-sauce"}, {"raw": "1 block cream cheese", "quantity": "1", "unit": "", "item": "block cream cheese", "preparation": "", "product_key": "block-cream-cheese"}, {"raw": "1 can black beans, rinsed and drained", "quantity": "1", "unit": "can", "item": "black beans", "preparation": "rinsed and drained", "product_key": "black-beans"}, {"raw": "8 burrito-sized flour tortillas", "quantity": "8", "unit": "", "item": "burrito-sized flour tortillas", "preparation": "", "product_key": "burrito-sized-flour-tortillas"}, {"raw": "4 oz cheddar cheese (half block)", "quantity": "4", "unit": "oz", "item": "cheddar cheese", "preparation": "half block", "product_key": "cheddar-cheese"}], "steps": [{"text": "Shred the rotisserie chicken and mix with enchilada sauce, cream cheese, and black beans."}, {"text": "Spray a cookie sheet and layer 6 tortillas on it."}, {"text": "Grate 2 oz cheddar over the tortillas, then spoon the chicken mixture over top."}, {"text": "Place 2 more tortillas on top, fold the sides in to create a closed envelope, and spray with cooking spray."}, {"text": "Place another cookie sheet on top to weigh it down and bake at 400F for 25 minutes.", "image": "/uploads/97756297fda04d4b8f9bb7e32f06febd.jpg"}], "notes": [{"author": "Diya Eats Well", "rating": 0, "text": "Recipe makes about $13 to prepare."}, {"author": "Diya Eats Well", "rating": 0, "text": "Less spicy enchilada sauce used for kids."}, {"author": "Diya Eats Well", "rating": 0, "text": "No cottage cheese in recipe."}], "attachments": [{"url": "/uploads/09a231fd37bb4970b2b614cbc991a632.jpg", "name": "Cover from the original video", "kind": "photo", "mime": "image/jpeg", "source_url": "https://www.facebook.com/share/v/1A2VHWf94i/?mibextid=wwXIfr", "author": "Diya Eats Well", "license": "Still from the original creator\u2019s video"}, {"url": "/uploads/97756297fda04d4b8f9bb7e32f06febd.jpg", "name": "Step 5 from the original recipe", "kind": "photo", "mime": "image/jpeg", "source_url": "https://www.facebook.com/share/v/1A2VHWf94i/?mibextid=wwXIfr", "author": "Diya Eats Well", "license": "Still from the original creator\u2019s video"}], "favorite": false, "created_at": "2026-11-10T13:36:00.510869", "candidate_id": "", "cover_url": "/uploads/09a231fd37bb4970b2b614cbc991a632.jpg", "source": "https://www.facebook.com/share/v/1A2VHWf94i/?mibextid=wwXIfr", "import_status": "source_checked", "author": "Diya Eats Well", "cuisine": "Mexican", "protein": "Chicken", "method": "", "servings": "6", "category": "Mains", "import_extractor": "facebook-ai", "source_rating": null, "published": true, "source_group": "socials", "updated_at": "2026-11-10T22:25:43", "equipment": [{"id": "half-sheet-pan", "name": "Half sheet pan", "category": "bakeware", "inferred": true, "preferred": true}], "small_appliances": [], "published_at": "2026-11-10T13:37:17.863064", "photo_credit": {"creator": "Diya Eats Well", "source_url": "https://www.facebook.com/share/v/1A2VHWf94i/?mibextid=wwXIfr", "credit_for_url": "/uploads/09a231fd37bb4970b2b614cbc991a632.jpg", "license": "Photo from the original recipe"}, "origin_label": "Mexico", "origin_flag": "\ud83c\uddf2\ud83c\uddfd"}, {"id": "7dfee8e49278474d8387aac09fac50e0", "title": "Homemade Venison Jerky", "ingredients": [{"raw": "2 pounds venison (sliced thin against grain)", "quantity": "2", "unit": "lb", "item": "venison", "preparation": "sliced thin against grain", "product_key": "venison"}, {"raw": "2/3 cup soy sauce", "quantity": "2/3", "unit": "cup", "item": "soy sauce", "preparation": "", "product_key": "soy-sauce"}, {"raw": "1/2 cup dark brown sugar", "quantity": "1/2", "unit": "cup", "item": "dark brown sugar", "preparation": "", "product_key": "dark-brown-sugar"}, {"raw": "2 Tablespoons Worcestershire sauce", "quantity": "2", "unit": "tbsp", "item": "Worcestershire sauce", "preparation": "", "product_key": "worcestershire-sauce"}, {"raw": "2 teaspoons black pepper (freshly ground)", "quantity": "2", "unit": "tsp", "item": "black pepper", "preparation": "freshly ground", "product_key": "black-pepper"}, {"raw": "2 teaspoons garlic powder", "quantity": "2", "unit": "tsp", "item": "garlic powder", "preparation": "", "product_key": "garlic-powder"}, {"raw": "2 teaspoons onion powder", "quantity": "2", "unit": "tsp", "item": "onion powder", "preparation": "", "product_key": "onion-powder"}, {"raw": "1 teaspoon ground coriander", "quantity": "1", "unit": "tsp", "item": "ground coriander", "preparation": "", "product_key": "ground-coriander"}, {"raw": "1 teaspoon red pepper flakes (optional)", "quantity": "1", "unit": "tsp", "item": "red pepper flakes", "preparation": "optional", "product_key": "red-pepper-flakes"}], "steps": ["Marinate the venison. Slice venison thin and transfer to a gallon sized zip top bag. Add all marinade ingredients. Seal bags and massage meat gently, then place in refrigerator for 8-12 hours.", "Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator.", "Smoke the marinated meat. Remove venison from the marinade and dry thoroughly with with paper towels. Place directly on grill grates 2-3 hours. Check often and arrange as needed for even cook.", "Steam, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm, and leave partially unsealed. Once steaming stops, seal bags and refrigerate."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-10T11:46:11.105560", "candidate_id": "", "cover_url": "", "source": "https://heygrillhey.com/homemade-venison-jerky/", "import_status": "source_checked", "author": "Susie Bulloch", "cuisine": "Snacks", "protein": "Other", "method": "", "servings": "4, 4 people", "category": "Snacks", "import_extractor": "json-ld", "source_rating": {"value": 5.0, "best": 5.0, "worst": 1.0, "rating_count": 12, "review_count": 12}, "published": true, "source_group": "website", "equipment": [{"id": "smoker", "name": "Smoker", "category": "cookware", "inferred": true, "preferred": true}], "small_appliances": [], "published_at": "2026-11-10T13:29:40.670973", "unpublished_at": "2026-11-10T11:52:15.860788", "visibility_pref": "private", "step_groups": [{"step": 0, "group": "marinade", "indices": [1, 2, 3, 4, 5, 6, 7, 8], "from": null}], "origin_label": "Snacks", "origin_flag": ""}, {"id": "b3945695c98247edad368a67dcfb4c76", "title": "Smoked Venison Queso", "ingredients": [{"raw": "1 lb Venison breakfast sausage", "quantity": "1", "unit": "lb", "item": "Venison breakfast sausage", "preparation": "", "product_key": "venison-breakfast-sausage"}, {"raw": "8 oz Pepper jack, cubed", "quantity": "8", "unit": "oz", "item": "Pepper jack", "preparation": "cubed", "product_key": "pepper-jack"}, {"raw": "8 oz Mozzarella cheese, cubed", "quantity": "8", "unit": "oz", "item": "Mozzarella cheese", "preparation": "cubed", "product_key": "mozzarella-cheese"}, {"raw": "16 oz Queso blanco Velvetta, cubed", "quantity": "16", "unit": "oz", "item": "Queso blanco Velvetta", "preparation": "cubed", "product_key": "queso-blanco-velvetta"}, {"raw": "8 oz Cream cheese", "quantity": "8", "unit": "oz", "item": "Cream cheese", "preparation": "", "product_key": "cream-cheese"}, {"raw": "6 oz Diced pickled jalapenos", "quantity": "6", "unit": "oz", "item": "Diced pickled jalapenos", "preparation": "", "product_key": "diced-pickled-jalapenos"}, {"raw": "1/2 Red onion, diced", "quantity": "1/2", "unit": "", "item": "Red onion", "preparation": "diced", "product_key": "red-onion"}, {"raw": "1 Bell pepper, diced", "quantity": "1", "unit": "", "item": "Bell pepper", "preparation": "diced", "product_key": "bell-pepper"}, {"raw": "1/2 cup Milk", "quantity": "1/2", "unit": "cup", "item": "Milk", "preparation": "", "product_key": "milk"}, {"raw": "6 oz Beer (your go to)", "quantity": "6", "unit": "oz", "item": "Beer", "preparation": "your go to", "product_key": "beer"}, {"raw": "Seasoning; SPG blend and BBQ rub", "quantity": "", "unit": "", "item": "Seasoning; SPG blend and BBQ rub", "preparation": "", "product_key": "seasoning-spg-blend-and-bbq-rub"}, {"raw": "Tortilla chips, for serving", "quantity": "", "unit": "", "item": "Tortilla chips", "preparation": "for serving", "product_key": "tortilla-chips"}], "steps": ["In a skillet over medium heat, add the venison breakfast sausage and cook until completely browned and cooked through, breaking it into small pieces as it cooks.", "Transfer the cooked sausage to a large disposable aluminum pan. Add the cubed pepper jack, mozzarella, Queso Blanco Velveeta, cream cheese, pickled jalape\u00f1os, diced red onion, and bell pepper.", "Pour in the milk and beer, then season with SPG and your favorite BBQ seasoning. Give everything a quick mix to distribute the ingredients.", "Preheat your smoker to 275\u00b0F. Place the uncovered pan on the smoker and cook for 1\u20131\u00bd hours, stirring every 20\u201330 minutes until all the cheese has melted and the queso is smooth and creamy.", "Once melted, give everything a final stir. If the queso is too thick, add a splash of milk until you reach your desired consistency. Taste and adjust seasonings as needed.", "Remove from the smoker and serve warm with tortilla chips. Enjoy!"], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-10T09:45:08.031644", "candidate_id": "", "cover_url": "", "source": "https://thehuntkitchen.com/recipes/smoked-venison-queso?fbclid=IwdGRjcAVgDTFleHRuA2FlbQIxMQBwZG9mAWZkaWQWUR_1G1C4r3WYgTYozzJdjB7NeIGvYnNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR8oCJLntfsUmqLXuONvj89i2NIHUoTSvuMSq5lKtjKhnbBPGNqk_WnFY7U9_w_aem_9eqCB3bt0P0Sy_mQBeuA2Q", "import_status": "source_checked", "author": "The Hunt Kitchen", "cuisine": "American", "protein": "Pork", "method": "", "servings": "10 servings", "category": "Snacks", "import_extractor": "json-ld", "source_rating": null, "published": true, "source_group": "website", "equipment": [{"id": "skillet", "name": "Skillet / frying pan", "category": "cookware", "inferred": true, "preferred": true}, {"id": "smoker", "name": "Smoker", "category": "cookware", "inferred": true, "preferred": true}], "small_appliances": [], "published_at": "2026-11-10T09:45:22.698163", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "01b1fcd1cf5845b19bec4d8dd1650449", "title": "Saddle of Roebuck with Juniper and Gin Cream Sauce", "ingredients": [{"raw": "1 saddle of roebuck, larded (the source says these recipes may be applied to the corresponding joints of the stag or deer)", "quantity": "1", "unit": "", "item": "saddle of roebuck", "preparation": "the source says these recipes may be applied to the corresponding joints of the stag or deer, larded", "product_key": "saddle-of-roebuck"}, {"raw": "Larding bacon", "quantity": "", "unit": "", "item": "Larding bacon", "preparation": "", "product_key": "larding-bacon"}, {"raw": "1 small glassful burned gin", "quantity": "1", "unit": "small", "item": "glassful burned gin", "preparation": "", "product_key": "glassful-burned-gin"}, {"raw": "1 juniper berry, powdered", "quantity": "1", "unit": "", "item": "juniper berry", "preparation": "powdered", "product_key": "juniper-berry"}, {"raw": "1/6 pint double cream", "quantity": "1/6", "unit": "pint", "item": "double cream", "preparation": "", "product_key": "double-cream"}, {"raw": "A few tablespoonfuls poivrade sauce", "quantity": "", "unit": "", "item": "A few tablespoonfuls poivrade sauce", "preparation": "", "product_key": "a-few-tablespoonfuls-poivrade-sauce"}, {"raw": "A few drops of lemon juice", "quantity": "", "unit": "", "item": "A few drops of lemon juice", "preparation": "", "product_key": "a-few-drops-of-lemon-juice"}, {"raw": "Hot stewed apples, very slightly sugared, to serve", "quantity": "", "unit": "", "item": "Hot stewed apples", "preparation": "very slightly sugared, to serve", "product_key": "hot-stewed-apples"}], "steps": ["Lard the saddle, and roast it.", "Swill the baking-tray with the small glassful of burned gin; add the powdered juniper berry and the double cream. Reduce the cream to half.", "Complete with a few tablespoonfuls of poivrade sauce and a few drops of lemon juice.", "Serve this sauce with the saddle, and send separately some hot stewed apples, very slightly sugared."], "notes": [{"author": "Auguste Escoffier", "rating": 0, "text": "The source gives no roasting time for this saddle in this entry."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.375835", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/71395", "import_status": "licensed_written", "author": "Auguste Escoffier", "cuisine": "French", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/71395", "source_work": "A Guide to Modern Cookery (1907)", "source_edition": "Project Gutenberg eBook #71395, A Guide to Modern Cookery (1907)", "source_text_url": "https://www.gutenberg.org/cache/epub/71395/pg71395.txt", "source_text_sha256": "e0850c1d4589b8e03a7832258f911c447fb3dc0d9e706403822a7477c8615993", "source_anchor": "line 30541: \"1798\u2014SELLE DE CHEVREUIL AU GENI\u00c8VRE\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "France", "origin_flag": "\ud83c\uddeb\ud83c\uddf7"}, {"id": "6785236be81d4e77a28f572f2e96cd77", "title": "Roast Haunch of Venison in Suet Dough (Escoffier)", "ingredients": [{"raw": "Haunch or neck of fallow deer or stag venison", "quantity": "", "unit": "", "item": "Haunch or neck of fallow deer or stag venison", "preparation": "", "product_key": "haunch-or-neck-of-fallow-deer-or-stag-venison"}, {"raw": "A mixture of flour and pepper, to dredge before hanging", "quantity": "", "unit": "", "item": "A mixture of flour and pepper", "preparation": "to dredge before hanging", "product_key": "a-mixture-of-flour-and-pepper"}, {"raw": "Firm suet dough, for an envelope", "quantity": "", "unit": "", "item": "Firm suet dough", "preparation": "for an envelope", "product_key": "firm-suet-dough"}, {"raw": "Oiled paper", "quantity": "", "unit": "", "item": "Oiled paper", "preparation": "", "product_key": "oiled-paper"}, {"raw": "String", "quantity": "", "unit": "", "item": "String", "preparation": "", "product_key": "string"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "A few pinches of flour", "quantity": "", "unit": "", "item": "A few pinches of flour", "preparation": "", "product_key": "a-few-pinches-of-flour"}, {"raw": "Plenty of melted butter", "quantity": "", "unit": "", "item": "Plenty of melted butter", "preparation": "", "product_key": "plenty-of-melted-butter"}, {"raw": "Poivrade, Venison, Grand-Veneur, Cumberland, or Oxford sauce, to serve", "quantity": "", "unit": "", "item": "Poivrade", "preparation": "Venison, Grand-Veneur, Cumberland, or Oxford sauce, to serve", "product_key": "poivrade"}, {"raw": "Red-currant jelly, in a sauceboat", "quantity": "", "unit": "", "item": "Red-currant jelly", "preparation": "in a sauceboat", "product_key": "red-currant-jelly"}], "steps": ["Keep the venison for as long as possible in a dry and well-aired place, that the meat may be gamy. Before hanging the joint, dredge it well with a mixture of flour and pepper, that it may keep dry and free from the flies. Do not marinade it.", "When about to prepare it, scrape off the coating of flour; wrap it in an envelope of firm suet dough. Cover the whole with oiled paper, tied on with string.", "Place the joint before a regular, red fire, concentrated and fierce.", "When the joint is thought to be cooked, peel off its envelope; season it with salt; sprinkle it with a few pinches of flour, and plenty of melted butter, and brown it as quickly as possible.", "Serve with Poivrade sauce or one of its derivatives such as Venison sauce or Grand-Veneur sauce, or with Cumberland or Oxford sauce; generally a sauceboat of red-currant jelly is sent with these joints."], "notes": [{"author": "Auguste Escoffier", "rating": 0, "text": "The source says only the neck and the haunch (a leg with half of the saddle attached) of the fallow deer and stag are roasted. Cooking times and the sauces' own recipes are not given in this passage."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.373934", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/71395", "import_status": "licensed_written", "author": "Auguste Escoffier", "cuisine": "French", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "From Escoffier's section on roasts, for the venison of the fallow deer and the stag.", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/71395", "source_work": "A Guide to Modern Cookery (1907)", "source_edition": "Project Gutenberg eBook #71395, A Guide to Modern Cookery (1907)", "source_text_url": "https://www.gutenberg.org/cache/epub/71395/pg71395.txt", "source_text_sha256": "e0850c1d4589b8e03a7832258f911c447fb3dc0d9e706403822a7477c8615993", "source_anchor": "line 32694: \"1954\u2014VENISON ROASTS\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "France", "origin_flag": "\ud83c\uddeb\ud83c\uddf7"}, {"id": "75b631f6b25e4f039826bccc5b6e294c", "title": "Saddle of Venison \u00e0 la Talleyrand", "ingredients": [{"raw": "1 saddle of a small venison, about 5 pounds", "quantity": "1", "unit": "", "item": "saddle of a small venison", "preparation": "about 5 pounds", "product_key": "saddle-of-a-small-venison"}, {"raw": "1 onion, sliced", "quantity": "1", "unit": "", "item": "onion", "preparation": "sliced", "product_key": "onion"}, {"raw": "1 carrot, sliced", "quantity": "1", "unit": "", "item": "carrot", "preparation": "sliced", "product_key": "carrot"}, {"raw": "1 pinch salt", "quantity": "1", "unit": "pinch", "item": "salt", "preparation": "", "product_key": "salt"}, {"raw": "1/2 ounce butter", "quantity": "1/2", "unit": "oz", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "1/2 glassful Madeira wine", "quantity": "1/2", "unit": "", "item": "glassful Madeira wine", "preparation": "", "product_key": "glassful-madeira-wine"}, {"raw": "1 gill white broth", "quantity": "1", "unit": "", "item": "gill white broth", "preparation": "", "product_key": "gill-white-broth"}, {"raw": "For the Talleyrand garnishing:", "quantity": "", "unit": "", "item": "For the Talleyrand garnishing:", "preparation": "", "product_key": "for-the-talleyrand-garnishing", "section_header": true, "group": "Talleyrand garnishing"}, {"raw": "3 fine, sound apples, cut into halves, peeled, and cored", "quantity": "3", "unit": "", "item": "fine", "preparation": "sound apples, cut into halves, peeled, and cored", "product_key": "fine"}, {"raw": "Clarified butter, a little", "quantity": "", "unit": "", "item": "Clarified butter", "preparation": "a little", "product_key": "clarified-butter"}, {"raw": "Pulverized sugar, a little", "quantity": "", "unit": "", "item": "Pulverized sugar", "preparation": "a little", "product_key": "pulverized-sugar"}, {"raw": "2 glassfuls port wine", "quantity": "2", "unit": "", "item": "glassfuls port wine", "preparation": "", "product_key": "glassfuls-port-wine"}, {"raw": "1 tablespoonful currant jelly", "quantity": "1", "unit": "", "item": "tablespoonful currant jelly", "preparation": "", "product_key": "tablespoonful-currant-jelly"}, {"raw": "1 clove", "quantity": "1", "unit": "", "item": "clove", "preparation": "", "product_key": "clove"}, {"raw": "Zest of 1/2 sound lemon", "quantity": "", "unit": "", "item": "Zest of 1/2 sound lemon", "preparation": "", "product_key": "zest-of-1-2-sound-lemon"}, {"raw": "Cayenne pepper, 1/3 saltspoonful", "quantity": "", "unit": "", "item": "Cayenne pepper", "preparation": "1/3 saltspoonful", "product_key": "cayenne-pepper"}, {"raw": "1 gill Espagnole sauce", "quantity": "1", "unit": "", "item": "gill Espagnole sauce", "preparation": "", "product_key": "gill-espagnole-sauce"}], "steps": ["Pare the saddle neatly, remove the sinews from the surface, and lard it as finely as possible; tie it three times around. Put the sliced onion and carrot into the roasting-pan; lay in the saddle, seasoning with the salt; spread the butter over, and put it in a brisk oven to roast for forty minutes, basting it frequently with its own gravy.", "Untie before lifting it from the pan. Pour into the pan the Madeira and white broth; let come to a boil on the stove. Skim the fat off the gravy and strain the lean part over the saddle.", "For the garnishing, place the apple halves on a buttered pan, sprinkle a little clarified butter over, and bake in the oven for ten minutes. Remove, dredge a little pulverized sugar over, and place back in the oven to glaze for one minute; lay in a warm place.", "Put the port wine and currant jelly in a saucepan on the range; lightly stir until the jelly is dissolved; add the clove, lemon zest, and cayenne; let boil four minutes, add the Espagnole sauce, let boil three minutes longer, and strain it through a sieve into a sauce-bowl.", "Dress the saddle on a serving-dish, arrange the six pieces of apple around it, and send to the table with the sauce separate."], "notes": [{"author": "Alessandro Filippini", "rating": 0, "text": "The source directs the saddle to be prepared \"exactly the same as\" its Saddle of Venison, Jelly Sauce (No. 878), omitting the currant-jelly sauce; that method is repeated here."}], "attachments": [{"url": "/covers-open-20261109-venison1/v1-7db1978114b35a.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Roasted venison loin, winter chard, chestnut puree, medjool date jus. Chef Damon Henry.1989 Chateau Durcru-Beaucaillou St Julien, Medoc (16050409222).jpg \u2014 CC BY 2.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.372052", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-7db1978114b35a.jpg", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 35611: \"=1485. Saddle of Venison \u00e0 la Talleyrand.=\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "Lou Stejskal", "source_url": "https://commons.wikimedia.org/wiki/File:Roasted_venison_loin,_winter_chard,_chestnut_puree,_medjool_date_jus._Chef_Damon_Henry.1989_Chateau_Durcru-Beaucaillou_St_Julien,_Medoc_(16050409222).jpg", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-7db1978114b35a.jpg"}, "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "5823f149c8e54fa68fc79fc16c9059bf", "title": "Venison Chops \u00e0 la Tyrolienne with Apple Pur\u00e9e", "ingredients": [{"raw": "6 fine venison chops, pared and flattened a little", "quantity": "6", "unit": "", "item": "fine venison chops", "preparation": "pared and flattened a little", "product_key": "fine-venison-chops"}, {"raw": "1 heaped teaspoonful salt", "quantity": "1", "unit": "", "item": "heaped teaspoonful salt", "preparation": "", "product_key": "heaped-teaspoonful-salt"}, {"raw": "1/2 teaspoonful pepper", "quantity": "1/2", "unit": "", "item": "teaspoonful pepper", "preparation": "", "product_key": "teaspoonful-pepper"}, {"raw": "For the Tyrolienne garnishing:", "quantity": "", "unit": "", "item": "For the Tyrolienne garnishing:", "preparation": "", "product_key": "for-the-tyrolienne-garnishing", "section_header": true, "group": "Tyrolienne garnishing"}, {"raw": "1 tablespoonful good butter", "quantity": "1", "unit": "", "item": "tablespoonful good butter", "preparation": "", "product_key": "tablespoonful-good-butter"}, {"raw": "5 medium-sized, sound apples, peeled, cored, and cut into thin slices", "quantity": "5", "unit": "medium", "item": "-sized", "preparation": "sound apples, peeled, cored, and cut into thin slices", "product_key": "sized"}, {"raw": "4 tablespoonfuls sugar", "quantity": "4", "unit": "", "item": "tablespoonfuls sugar", "preparation": "", "product_key": "tablespoonfuls-sugar"}, {"raw": "4 tablespoonfuls currant jelly", "quantity": "4", "unit": "", "item": "tablespoonfuls currant jelly", "preparation": "", "product_key": "tablespoonfuls-currant-jelly"}, {"raw": "2 wineglassfuls port wine", "quantity": "2", "unit": "", "item": "wineglassfuls port wine", "preparation": "", "product_key": "wineglassfuls-port-wine"}, {"raw": "A paper ruffle for each chop", "quantity": "", "unit": "", "item": "A paper ruffle for each chop", "preparation": "", "product_key": "a-paper-ruffle-for-each-chop"}], "steps": ["Season the chops with the salt and pepper only, and lay them aside.", "Put the butter in a saucepan on the hot range, add the apples and sugar; cover the pan, and let cook for twenty-five minutes, stirring with a wooden spoon at the bottom once in a while to prevent burning.", "In another pan on the range mix the currant jelly with the port wine until the jelly is thoroughly dissolved; then let slowly boil on the corner of the range for three minutes.", "Remove the apples from the range, press them through a fine sieve into a bowl.", "Broil the chops for four minutes on each side. Place the apple-sauce right in the centre of a hot serving-dish, giving it a pyramid shape, then dress the chops around it, one overlapping another.", "Pour the currant-jelly sauce around the chops, but not over them; adjust a paper ruffle on each chop and send to the table."], "notes": [], "attachments": [{"url": "/covers-open-20261109-venison1/v1-e1e376e454e25f.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Deer steak with vegetables and wine sauce.jpg \u2014 CC BY-SA 4.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.364754", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-e1e376e454e25f.jpg", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 35590: \"=1484. Venison Chops \u00e0 la Tyrolienne.=\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "Peachyeung316", "source_url": "https://commons.wikimedia.org/wiki/File:Deer_steak_with_vegetables_and_wine_sauce.jpg", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-e1e376e454e25f.jpg"}, "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "590645a7f001421ead9711ee30d462e9", "title": "Civet of Venison \u00e0 la Parisienne", "ingredients": [{"raw": "2 1/2 pounds venison, the lower part if possible, cut into small square pieces", "quantity": "2 1/2", "unit": "lb", "item": "venison", "preparation": "the lower part if possible, cut into small square pieces", "product_key": "venison"}, {"raw": "1 onion, sliced", "quantity": "1", "unit": "", "item": "onion", "preparation": "sliced", "product_key": "onion"}, {"raw": "1/2 bunch parsley-roots", "quantity": "1/2", "unit": "bunch", "item": "parsley-roots", "preparation": "", "product_key": "parsley-roots"}, {"raw": "1 sprig thyme", "quantity": "1", "unit": "sprig", "item": "thyme", "preparation": "", "product_key": "thyme"}, {"raw": "2 bay-leaves", "quantity": "2", "unit": "", "item": "bay-leaves", "preparation": "", "product_key": "bay-leaves"}, {"raw": "12 whole peppers", "quantity": "12", "unit": "whole", "item": "peppers", "preparation": "", "product_key": "peppers"}, {"raw": "2 pinches salt", "quantity": "2", "unit": "pinches", "item": "salt", "preparation": "", "product_key": "salt"}, {"raw": "1/2 pinch pepper", "quantity": "1/2", "unit": "pinch", "item": "pepper", "preparation": "", "product_key": "pepper"}, {"raw": "1/2 glassful vinegar", "quantity": "1/2", "unit": "", "item": "glassful vinegar", "preparation": "", "product_key": "glassful-vinegar"}, {"raw": "1 ounce clarified butter", "quantity": "1", "unit": "oz", "item": "clarified butter", "preparation": "", "product_key": "clarified-butter"}, {"raw": "3 tablespoonfuls flour", "quantity": "3", "unit": "", "item": "tablespoonfuls flour", "preparation": "", "product_key": "tablespoonfuls-flour"}, {"raw": "1 1/2 glassfuls red wine", "quantity": "1 1/2", "unit": "", "item": "glassfuls red wine", "preparation": "", "product_key": "glassfuls-red-wine"}, {"raw": "1 pint hot white broth", "quantity": "1", "unit": "pint", "item": "hot white broth", "preparation": "", "product_key": "hot-white-broth"}, {"raw": "1/2 pinch salt and 1/2 pinch pepper, to season", "quantity": "1/2", "unit": "pinch", "item": "salt and 1/2 pinch pepper", "preparation": "to season", "product_key": "salt-and-1-2-pinch-pepper"}, {"raw": "12 small, sound onions, well peeled", "quantity": "12", "unit": "small", "item": "", "preparation": "sound onions, well peeled", "product_key": "1-small-sound-onions-well-peeled"}, {"raw": "1 bouquet", "quantity": "1", "unit": "", "item": "bouquet", "preparation": "", "product_key": "bouquet"}, {"raw": "18 small mushrooms", "quantity": "18", "unit": "small", "item": "mushrooms", "preparation": "", "product_key": "mushrooms"}, {"raw": "Bread cro\u00fbtons", "quantity": "", "unit": "", "item": "Bread cro\u00fbtons", "preparation": "", "product_key": "bread-cro-tons"}], "steps": ["Put the venison in an earthen jar with the onion, parsley-roots, thyme, bay-leaves, peppers, salt, pepper, and vinegar. Let it marinate twelve hours. Drain it well from the marinade-juice.", "Place it in a saucepan with the clarified butter and let brown for ten minutes on a moderate fire; then add the flour, constantly stirring while adding it.", "Moisten with the red wine and the hot white broth. Season with the salt and pepper. Stir well again until boiling, and add the peeled small onions and the bouquet.", "Let cook all together for forty minutes; four minutes before serving add the 18 small mushrooms.", "Dress on a hot dish, suppress the bouquet, and decorate with bread cro\u00fbtons all round the dish."], "notes": [{"author": "Alessandro Filippini", "rating": 0, "text": "The source gives this as the same as its Civet of Venison \u00e0 la Fran\u00e7aise (No. 887), omitting the salt pork and using eighteen small mushrooms instead of twelve; the method is repeated here."}], "attachments": [{"url": "/covers-open-20261109-venison1/v1-1345e3862641eb.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Civet de chevreuil aux asperges et aux champignons.jpg \u2014 CC BY-SA 2.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.362704", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-1345e3862641eb.jpg", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23553: \"=888. Civet of Venison \u00e0 la Parisienne.=\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "Flyinace2000", "source_url": "https://commons.wikimedia.org/wiki/File:Civet_de_chevreuil_aux_asperges_et_aux_champignons.jpg", "license": "CC BY-SA 2.0", "license_url": "https://creativecommons.org/licenses/by-sa/2.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-1345e3862641eb.jpg"}, "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "753c30ea7e3146c8aa3070e85807686a", "title": "Venison Chops with Chestnut Pur\u00e9e", "ingredients": [{"raw": "6 fine venison chops", "quantity": "6", "unit": "", "item": "fine venison chops", "preparation": "", "product_key": "fine-venison-chops"}, {"raw": "1 good pinch salt", "quantity": "1", "unit": "", "item": "good pinch salt", "preparation": "", "product_key": "good-pinch-salt"}, {"raw": "1/2 pinch pepper", "quantity": "1/2", "unit": "pinch", "item": "pepper", "preparation": "", "product_key": "pepper"}, {"raw": "1 tablespoonful oil", "quantity": "1", "unit": "", "item": "tablespoonful oil", "preparation": "", "product_key": "tablespoonful-oil"}, {"raw": "1/2 pint hot pur\u00e9e of chestnuts", "quantity": "1/2", "unit": "pint", "item": "hot pur\u00e9e of chestnuts", "preparation": "", "product_key": "hot-pur-e-of-chestnuts"}, {"raw": "Good gravy, to pour over", "quantity": "", "unit": "", "item": "Good gravy", "preparation": "to pour over", "product_key": "good-gravy"}], "steps": ["Pare and flatten the chops a little, and place them on a plate with the salt, pepper, and oil. Roll them in well.", "Put them to broil for four minutes on each side.", "Arrange the hot pur\u00e9e of chestnuts on a dish.", "Place the chops over the pur\u00e9e, and serve with a good gravy thrown over all."], "notes": [{"author": "Alessandro Filippini", "rating": 0, "text": "The source refers to its own pur\u00e9e of chestnuts recipe (No. 131), which is not repeated here."}], "attachments": [{"url": "/covers-open-20261109-venison1/v1-b8e7d9665bfdfb.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Grilled Elk rib chops-01.jpg \u2014 CC BY 2.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.360557", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-b8e7d9665bfdfb.jpg", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23515: \"=885. Venison Chops, Chestnut Pur\u00e9e.=\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "Neeta Lind", "source_url": "https://commons.wikimedia.org/wiki/File:Grilled_Elk_rib_chops-01.jpg", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-b8e7d9665bfdfb.jpg"}, "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "f5c8e84bd904479aa9e93e520ee12066", "title": "Venison Steaks with Currant-Jelly Sauce", "ingredients": [{"raw": "1 fine leg of venison, about 5 pounds (from a freshly killed deer)", "quantity": "1", "unit": "", "item": "fine leg of venison", "preparation": "from a freshly killed deer, about 5 pounds", "product_key": "fine-leg-of-venison"}, {"raw": "1 good pinch salt", "quantity": "1", "unit": "", "item": "good pinch salt", "preparation": "", "product_key": "good-pinch-salt"}, {"raw": "1 pinch pepper", "quantity": "1", "unit": "pinch", "item": "pepper", "preparation": "", "product_key": "pepper"}, {"raw": "1/3 pinch nutmeg", "quantity": "1/3", "unit": "pinch", "item": "nutmeg", "preparation": "", "product_key": "nutmeg"}, {"raw": "1 tablespoonful oil", "quantity": "1", "unit": "", "item": "tablespoonful oil", "preparation": "", "product_key": "tablespoonful-oil"}, {"raw": "For the sauce:", "quantity": "", "unit": "", "item": "For the sauce:", "preparation": "", "product_key": "for-the-sauce", "section_header": true, "group": "Sauce"}, {"raw": "1 wine-glassful good port wine", "quantity": "1", "unit": "", "item": "wine-glassful good port wine", "preparation": "", "product_key": "wine-glassful-good-port-wine"}, {"raw": "1/2 pint currant jelly", "quantity": "1/2", "unit": "pint", "item": "currant jelly", "preparation": "", "product_key": "currant-jelly"}, {"raw": "1 gill sauce Espagnole", "quantity": "1", "unit": "", "item": "gill sauce Espagnole", "preparation": "", "product_key": "gill-sauce-espagnole"}], "steps": ["Remove the noix from the leg and cut it into six steaks; pare and flatten them nicely. Put them on a plate to season with the salt, pepper, nutmeg, and oil. Roll them in well, and put them to broil for five minutes on each side.", "Put the port wine in a saucepan on a hot range and let it come to a boil; then add the currant jelly and stir thoroughly until the jelly is well dissolved.", "Pour in the sauce Espagnole; let again come to a boil, then pour the sauce on a hot dish.", "Dress the steaks over it, one overlapping another, and send to the table hot."], "notes": [{"author": "Alessandro Filippini", "rating": 0, "text": "The source directs this steak to be prepared \"the same as\" its broiled venison steak (No. 879), so that method is repeated here."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.359122", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23506: \"=884. Venison Steaks, Currant-Jelly Sauce.=\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "966c21b81e1941a7b0ff575736e49f5d", "title": "Venison Steak, Londonderry Sauce", "ingredients": [{"raw": "1 fine leg of venison, about 5 pounds (from a freshly killed deer)", "quantity": "1", "unit": "", "item": "fine leg of venison", "preparation": "from a freshly killed deer, about 5 pounds", "product_key": "fine-leg-of-venison"}, {"raw": "1 good pinch salt", "quantity": "1", "unit": "", "item": "good pinch salt", "preparation": "", "product_key": "good-pinch-salt"}, {"raw": "1 pinch pepper", "quantity": "1", "unit": "pinch", "item": "pepper", "preparation": "", "product_key": "pepper"}, {"raw": "1/3 pinch nutmeg", "quantity": "1/3", "unit": "pinch", "item": "nutmeg", "preparation": "", "product_key": "nutmeg"}, {"raw": "1 tablespoonful oil", "quantity": "1", "unit": "", "item": "tablespoonful oil", "preparation": "", "product_key": "tablespoonful-oil"}, {"raw": "For the Londonderry sauce:", "quantity": "", "unit": "", "item": "For the Londonderry sauce:", "preparation": "", "product_key": "for-the-londonderry-sauce", "section_header": true, "group": "Londonderry sauce"}, {"raw": "1/2 ounce citron, cut into Julienne-shaped pieces", "quantity": "1/2", "unit": "oz", "item": "citron", "preparation": "cut into Julienne-shaped pieces", "product_key": "citron"}, {"raw": "Zest of 1/2 small sound lemon, cut the same way", "quantity": "", "unit": "", "item": "Zest of 1/2 small sound lemon", "preparation": "cut the same way", "product_key": "zest-of-1-2-small-sound-lemon"}, {"raw": "1 glassful good port wine", "quantity": "1", "unit": "", "item": "glassful good port wine", "preparation": "", "product_key": "glassful-good-port-wine"}, {"raw": "1 gill currant jelly", "quantity": "1", "unit": "", "item": "gill currant jelly", "preparation": "", "product_key": "gill-currant-jelly"}, {"raw": "Cayenne pepper, 1/3 saltspoonful", "quantity": "", "unit": "", "item": "Cayenne pepper", "preparation": "1/3 saltspoonful", "product_key": "cayenne-pepper"}], "steps": ["Remove the noix from the leg and cut it into six steaks; pare and flatten them nicely. Put them on a plate to season with the salt, pepper, nutmeg, and oil. Roll them in well, and put them to broil for five minutes on each side.", "Cut the citron and lemon zest into Julienne-shaped pieces. Place them in a saucepan with the port wine; cook for two or three minutes at most.", "Add the currant jelly, stir all well together until the jelly is thoroughly dissolved, add just a little Cayenne pepper. Allow to come to a boil.", "Pour the sauce on the hot serving-dish, place the steaks one overlapping another, and serve very hot."], "notes": [{"author": "Alessandro Filippini", "rating": 0, "text": "The source directs this steak to be prepared \"the same as\" its broiled venison steak (No. 879), so that method is repeated here."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.357754", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23482: \"=880. Venison Steak, Londonderry Sauce.=\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "4b55285deeeb4b9f97480dc52b12fbe4", "title": "Game Mulligan with Venison", "ingredients": [{"raw": "6 chunks of venison, about the size of a tennis ball", "quantity": "6", "unit": "", "item": "chunks of venison", "preparation": "about the size of a tennis ball", "product_key": "chunks-of-venison"}, {"raw": "Water, to half fill a kettle (cold)", "quantity": "", "unit": "", "item": "Water", "preparation": "cold, to half fill a kettle", "product_key": "water"}, {"raw": "6 potatoes, peeled", "quantity": "6", "unit": "", "item": "potatoes", "preparation": "peeled", "product_key": "potatoes"}, {"raw": "3 large onions", "quantity": "3", "unit": "large", "item": "onions", "preparation": "", "product_key": "onions"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "A handful of cubes of salt pork or bacon", "quantity": "", "unit": "", "item": "A handful of cubes of salt pork or bacon", "preparation": "", "product_key": "a-handful-of-cubes-of-salt-pork-or-bacon"}, {"raw": "The remains of a can of corn, or a little cold rice (optional)", "quantity": "", "unit": "", "item": "The remains of a can of corn", "preparation": "optional, or a little cold rice", "product_key": "the-remains-of-a-can-of-corn"}, {"raw": "Stale bread or hard tack, as much as the traffic will bear", "quantity": "", "unit": "", "item": "Stale bread or hard tack", "preparation": "as much as the traffic will bear", "product_key": "stale-bread-or-hard-tack"}, {"raw": "1 tablespoonful flour, dissolved in a little warm water", "quantity": "1", "unit": "", "item": "tablespoonful flour", "preparation": "dissolved in a little warm water", "product_key": "tablespoonful-flour"}], "steps": ["Place the chunks of venison in a kettle half full of cold water, with the peeled potatoes and the onions. Season with salt and pepper and bring slowly to a boil.", "Add a handful of cubes of salt pork or bacon. Simmer slowly until the potatoes disintegrate.", "If you have the remains of a can of corn or a little residue of cold rice or anything of like nature, drop them in. Next put in all the stale bread or hard tack the traffic will bear.", "Dissolve a tablespoonful of flour in a little warm water, and stir that in for thickening.", "Cook slowly until you can't stand it any longer, and fly to it."], "notes": [{"author": "Stewart Edward White, in C. Mac Sheridan, ed., The Stag Cook Book", "rating": 0, "text": "The author says this is a camp dish to be cooked over an open fire. The same method is given there for a Fish Mulligan (chunks of fish) or a Clam Mulligan (a couple of dozen clams) in place of the venison."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.356288", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/48695", "import_status": "licensed_written", "author": "Stewart Edward White, in C. Mac Sheridan, ed., The Stag Cook Book", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/48695", "source_work": "The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_edition": "Project Gutenberg eBook #48695, The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_text_url": "https://www.gutenberg.org/cache/epub/48695/pg48695.txt", "source_text_sha256": "1407345b0c334755490decf49ff5a14b72682b0c66428540edc5e36a764047a4", "source_anchor": "line 1778: \"MULLIGAN\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "7930c4af866242b78ed3b402a9b922e1", "title": "Baked Deer's Head", "ingredients": [{"raw": "1 deer's head, skin on, eyes and brains removed", "quantity": "1", "unit": "", "item": "deer's head", "preparation": "skin on, eyes and brains removed", "product_key": "deer-s-head"}, {"raw": "Green grass or leaves, to cover", "quantity": "", "unit": "", "item": "Green grass or leaves", "preparation": "to cover", "product_key": "green-grass-or-leaves"}, {"raw": "Coals and earth, to cover", "quantity": "", "unit": "", "item": "Coals and earth", "preparation": "to cover", "product_key": "coals-and-earth"}], "steps": ["Build a fire in a hole in the ground. When it has burned to a good bed of coals put in the deer's head, neck downward, with the skin on but the eyes and brains removed.", "Cover with green grass or leaves, coals and earth, and build a new fire on top of all.", "In about six hours exhume the head, remove the skin, and the baking is complete."], "notes": [{"author": "Seneca", "rating": 0, "text": "The source says this method of baking applies as well to the head of any animal."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.352822", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 1643: \"Baked Deer's Head.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "f306d0f5c50e4abb81d8261e5334440f", "title": "Venison Ham, Cured and Smoked", "ingredients": [{"raw": "Fine freshly-killed venison", "quantity": "", "unit": "", "item": "Fine freshly-killed venison", "preparation": "", "product_key": "fine-freshly-killed-venison"}, {"raw": "1 ounce saltpetre", "quantity": "1", "unit": "oz", "item": "saltpetre", "preparation": "", "product_key": "saltpetre"}, {"raw": "1 pound coarse brown sugar", "quantity": "1", "unit": "lb", "item": "coarse brown sugar", "preparation": "", "product_key": "coarse-brown-sugar"}, {"raw": "1 pound salt", "quantity": "1", "unit": "lb", "item": "salt", "preparation": "", "product_key": "salt"}, {"raw": "Saw-dust (never pine), for rolling", "quantity": "", "unit": "", "item": "Saw-dust", "preparation": "never pine, for rolling", "product_key": "saw-dust"}, {"raw": "Oak wood or corn cobs, for smoking", "quantity": "", "unit": "", "item": "Oak wood or corn cobs", "preparation": "for smoking", "product_key": "oak-wood-or-corn-cobs"}], "steps": ["Mix together the saltpetre, brown sugar, and salt, and let them be very thoroughly mixed and pounded.", "Rub this well into the meat, and continue rubbing hard till it froths.", "Keep the meat in the pickle for two weeks, turning it every day.", "Take it out, and roll it in saw-dust (which, on no account, must be the saw-dust of any species of pine).", "Hang it for two weeks longer in the smoke of oak wood or of corn cobs. Hang it very high, with the large end downwards; if hung too low, the heat softens or melts the fat."], "notes": [{"author": "Eliza Leslie", "rating": 0, "text": "The source says venison hams, if well cured, require no boiling and are eaten chipped or shaved like smoked beef; they may be stewed in a skillet with fresh butter and beaten egg, cut into thin shavings, or with the drippings of cold roast venison, seasoned with pepper only."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.351779", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 6157: \"VENISON HAM.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "8dee5627b73a4009b511d199e0001d2e", "title": "Venison Pot-Pie", "ingredients": [{"raw": "Fine venison steaks, bone removed, cut near an inch thick", "quantity": "", "unit": "", "item": "Fine venison steaks", "preparation": "bone removed, cut near an inch thick", "product_key": "fine-venison-steaks"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Water, a very little, to stew", "quantity": "", "unit": "", "item": "Water", "preparation": "a very little, to stew", "product_key": "water"}, {"raw": "Boiled sweet potatoes cut into pieces, or boiled and peeled chestnuts", "quantity": "", "unit": "", "item": "Boiled sweet potatoes cut into pieces", "preparation": "or boiled and peeled chestnuts", "product_key": "boiled-sweet-potatoes-cut-into-pieces"}, {"raw": "Mushrooms (optional)", "quantity": "", "unit": "", "item": "Mushrooms", "preparation": "optional", "product_key": "mushrooms"}, {"raw": "Onion, boiled and cut up (optional)", "quantity": "", "unit": "", "item": "Onion", "preparation": "optional, boiled and cut up", "product_key": "onion"}, {"raw": "A pint of warm water", "quantity": "", "unit": "", "item": "A pint of warm water", "preparation": "", "product_key": "a-pint-of-warm-water"}, {"raw": "For the suet paste:", "quantity": "", "unit": "", "item": "For the suet paste:", "preparation": "", "product_key": "for-the-suet-paste", "section_header": true, "group": "Suet paste"}, {"raw": "Nice suet paste (if you cannot get beef suet, use cold venison fat, minced fine and made into a paste with double its quantity in flour, and as little water as possible)", "quantity": "", "unit": "", "item": "Nice suet paste", "preparation": "if you cannot get beef suet, use cold venison fat, minced fine and made into a paste with double its quantity in flour, and as little water as possible", "product_key": "nice-suet-paste"}], "steps": ["Season the steaks lightly with pepper and salt and score them each in several places. Stew them in a very little water till tender.", "Lay some stewed venison at the bottom of the pot, and line the sides with paste almost up to the top.", "Put in the meat, adding among it the boiled sweet potatoes or chestnuts. Mushrooms will be a great improvement; onion also, if liked. Intersperse the whole with square pieces of paste. Fill the pot almost to the top.", "Lay a thick paste over the whole, cut round to fit, but not too closely. Pour in a pint of warm water to increase the gravy. Make a cross slit in the middle of the upper crust.", "Cook the pie till all is well done. Serve it up with the brown crust in pieces, and laid on the top."], "notes": [{"author": "Eliza Leslie", "rating": 0, "text": "The source gives no oven temperature or time for this pie."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.350308", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 6135: \"VENISON POT-PIE.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "c8dbc611b1d048e8825e43b9394d44f7", "title": "Very Plain Venison Pie", "ingredients": [{"raw": "Good pieces of fine fresh venison, cut from the bone", "quantity": "", "unit": "", "item": "Good pieces of fine fresh venison", "preparation": "cut from the bone", "product_key": "good-pieces-of-fine-fresh-venison"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Plenty of potatoes (sweet or white), split and quartered", "quantity": "", "unit": "", "item": "Plenty of potatoes", "preparation": "sweet or white, split and quartered", "product_key": "plenty-of-potatoes"}, {"raw": "Water, only enough to cover", "quantity": "", "unit": "", "item": "Water", "preparation": "only enough to cover", "product_key": "water"}, {"raw": "For the paste:", "quantity": "", "unit": "", "item": "For the paste:", "preparation": "", "product_key": "for-the-paste", "section_header": true, "group": "Paste"}, {"raw": "Flour, 1 quart", "quantity": "", "unit": "", "item": "Flour", "preparation": "1 quart", "product_key": "flour"}, {"raw": "Shortening, 1/2 pint (cold gravy or drippings saved from roast venison, or nice lard)", "quantity": "", "unit": "", "item": "Shortening", "preparation": "cold gravy or drippings saved from roast venison, or nice lard, 1/2 pint", "product_key": "shortening"}, {"raw": "A very little cold water", "quantity": "", "unit": "", "item": "A very little cold water", "preparation": "", "product_key": "a-very-little-cold-water"}], "steps": ["Season the venison slightly with salt and pepper and put it into a pot with plenty of potatoes and only as much water as will cover the whole. Set it over the fire, cover it, and let it stew slowly and steadily till all is tender, skimming it several times.", "Meanwhile, put half the shortening into the flour and rub it in as quickly as possible, adding a very little cold water to make it into a lump of paste.", "Roll it out into a sheet, and spread over it with a broad knife the remaining half of the shortening. Dredge lightly with flour, fold it up, and roll it out in two sheets.", "With one of them line your pie-dish, and put into it the stewed venison and potatoes. Pour in the gravy of the stew. The filling should be piled high in the centre.", "Lay on, as a lid, the other sheet of paste, which should be rather the largest. Pare off smoothly the edges of the two crusts, and crimp them nicely.", "Set the pie in the oven, and bake it well. It may be eaten either hot or cold, but is best hot."], "notes": [{"author": "Eliza Leslie", "rating": 0, "text": "The source says this quantity of paste is only enough for a very small pie; for one of moderate size allow two quarts of flour and a pound of shortening."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.348560", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 6110: \"VERY PLAIN VENISON PIE.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "a37e56b2ffc545eda50468701a11842e", "title": "Venison Puffs", "ingredients": [{"raw": "Cold venison, cut into very thin shavings", "quantity": "", "unit": "", "item": "Cold venison", "preparation": "cut into very thin shavings", "product_key": "cold-venison"}, {"raw": "1 tablespoonful red currant jelly", "quantity": "1", "unit": "", "item": "tablespoonful red currant jelly", "preparation": "", "product_key": "tablespoonful-red-currant-jelly"}, {"raw": "Rich brown sauce", "quantity": "", "unit": "", "item": "Rich brown sauce", "preparation": "", "product_key": "rich-brown-sauce"}, {"raw": "Light puff paste", "quantity": "", "unit": "", "item": "Light puff paste", "preparation": "", "product_key": "light-puff-paste"}, {"raw": "White of egg, for brushing", "quantity": "", "unit": "", "item": "White of egg", "preparation": "for brushing", "product_key": "white-of-egg"}], "steps": ["Cut the cold venison into very thin shavings, mix the red currant jelly with some rich brown sauce, and put it on the venison pieces.", "Roll the puff paste out thin and divide it in pieces, put some of the meat in each, and form them into puffs.", "Brush with white of egg, and bake quickly to a delicate brown colour."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.347341", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/31982", "import_status": "licensed_written", "author": "Mrs. De Salis (Harriet Anne de Salis)", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/31982", "source_work": "Dressed Game and Poultry \u00e0 la Mode", "source_edition": "Project Gutenberg eBook #31982, Dressed Game and Poultry \u00e0 la Mode", "source_text_url": "https://www.gutenberg.org/cache/epub/31982/pg31982.txt", "source_text_sha256": "28b0efec16e5c5112b5a89cb6b656ae6d24793b9178115e62cc42e871fa7d38a", "source_anchor": "line 2320: \"Venison Puffs.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "ddb14657714c4504a35f69550333448b", "title": "Venison Pasty", "ingredients": [{"raw": "Venison", "quantity": "", "unit": "", "item": "Venison", "preparation": "", "product_key": "venison"}, {"raw": "Paste, made in the usual way", "quantity": "", "unit": "", "item": "Paste", "preparation": "made in the usual way", "product_key": "paste"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "3/4 pint venison gravy, made from the bones and trimmings", "quantity": "3/4", "unit": "pint", "item": "venison gravy", "preparation": "made from the bones and trimmings", "product_key": "venison-gravy"}, {"raw": "2 shalots", "quantity": "2", "unit": "", "item": "shalots", "preparation": "", "product_key": "shalots"}, {"raw": "1 gill port wine", "quantity": "1", "unit": "", "item": "gill port wine", "preparation": "", "product_key": "gill-port-wine"}, {"raw": "1 tablespoonful ketchup", "quantity": "1", "unit": "", "item": "tablespoonful ketchup", "preparation": "", "product_key": "tablespoonful-ketchup"}], "steps": ["Stew the venison, remove all the bones, sinew, and skin, cutting off the fat and putting it aside.", "Make the paste in the usual way and cover the edge and sides of a pasty dish; then put in the pieces of venison, packing it closely together, and pepper and salt it well.", "Cover it with the paste and then bake it, which will take about four hours.", "Pour in at the top the venison gravy, shalots, port wine, and ketchup."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.346289", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/31982", "import_status": "licensed_written", "author": "Mrs. De Salis (Harriet Anne de Salis)", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/31982", "source_work": "Dressed Game and Poultry \u00e0 la Mode", "source_edition": "Project Gutenberg eBook #31982, Dressed Game and Poultry \u00e0 la Mode", "source_text_url": "https://www.gutenberg.org/cache/epub/31982/pg31982.txt", "source_text_sha256": "28b0efec16e5c5112b5a89cb6b656ae6d24793b9178115e62cc42e871fa7d38a", "source_anchor": "line 2308: \"Venison Pasty.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "862908f00c8043d280135a5688468398", "title": "Haricot of Venison with Carrot and Turnip Balls", "ingredients": [{"raw": "1 neck or shoulder of venison", "quantity": "1", "unit": "", "item": "neck or shoulder of venison", "preparation": "", "product_key": "neck-or-shoulder-of-venison"}, {"raw": "2 ounces butter", "quantity": "2", "unit": "oz", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "A little flour", "quantity": "", "unit": "", "item": "A little flour", "preparation": "", "product_key": "a-little-flour"}, {"raw": "Stock, enough to cover the meat", "quantity": "", "unit": "", "item": "Stock", "preparation": "enough to cover the meat", "product_key": "stock"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "3 carrots", "quantity": "3", "unit": "", "item": "carrots", "preparation": "", "product_key": "carrots"}, {"raw": "Turnip, cut into balls", "quantity": "", "unit": "", "item": "Turnip", "preparation": "cut into balls", "product_key": "turnip"}, {"raw": "1 glass port wine", "quantity": "1", "unit": "", "item": "glass port wine", "preparation": "", "product_key": "glass-port-wine"}, {"raw": "2 ounces red currant jelly", "quantity": "2", "unit": "oz", "item": "red currant jelly", "preparation": "", "product_key": "red-currant-jelly"}], "steps": ["Cut the meat of the shoulder in pieces two inches square and the neck in thick cutlets.", "Fry these pieces with the butter in a stewpan over a brisk fire until they are browned, then pour off all grease, shake in a little flour, and stir together.", "Moisten with sufficient stock to cover the meat, season with pepper and salt, and stir over fire till it boils. Remove it then to the corner of the stove to allow it to throw up its scum, which remove.", "Wash and scrape the carrots, and with a vegetable scoop cut out all the pink from the carrots in round balls, and boil them in water for half an hour. Cut out some balls of turnip in the same manner, and boil for fifteen minutes.", "Strain the vegetables and add them to the stew, with the port wine and red currant jelly.", "When the meat and vegetables are thoroughly cooked, and the stew well skimmed, dish it up very quickly."], "notes": [], "attachments": [{"url": "/covers-open-20261109-venison1/v1-7d5c597aebfb2f.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Slow cooked venison stew with dumplings.jpg \u2014 CC BY 2.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.342899", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-7d5c597aebfb2f.jpg", "source": "https://www.gutenberg.org/ebooks/31982", "import_status": "licensed_written", "author": "Mrs. De Salis (Harriet Anne de Salis)", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/31982", "source_work": "Dressed Game and Poultry \u00e0 la Mode", "source_edition": "Project Gutenberg eBook #31982, Dressed Game and Poultry \u00e0 la Mode", "source_text_url": "https://www.gutenberg.org/cache/epub/31982/pg31982.txt", "source_text_sha256": "28b0efec16e5c5112b5a89cb6b656ae6d24793b9178115e62cc42e871fa7d38a", "source_anchor": "line 2290: \"Haricot of Venison.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "Conall", "source_url": "https://commons.wikimedia.org/wiki/File:Slow_cooked_venison_stew_with_dumplings.jpg", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-7d5c597aebfb2f.jpg"}, "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "7accc37b25dd418a8c0ec395a659b555", "title": "Venison Cutlets \u00e0 l'Am\u00e9ricaine", "ingredients": [{"raw": "Venison cutlets, cut very small", "quantity": "", "unit": "", "item": "Venison cutlets", "preparation": "cut very small", "product_key": "venison-cutlets"}, {"raw": "Espagnole sauce", "quantity": "", "unit": "", "item": "Espagnole sauce", "preparation": "", "product_key": "espagnole-sauce"}, {"raw": "Bay-leaves", "quantity": "", "unit": "", "item": "Bay-leaves", "preparation": "", "product_key": "bay-leaves"}, {"raw": "Garlic", "quantity": "", "unit": "", "item": "Garlic", "preparation": "", "product_key": "garlic"}, {"raw": "1/2 pound red currant jelly", "quantity": "1/2", "unit": "lb", "item": "red currant jelly", "preparation": "", "product_key": "red-currant-jelly"}, {"raw": "1 glass Madeira", "quantity": "1", "unit": "", "item": "glass Madeira", "preparation": "", "product_key": "glass-madeira"}], "steps": ["Cut the cutlets very small, and arrange them en couronne.", "Make an Espagnole sauce, and flavour it with bay-leaves, garlic, the red currant jelly, and the glass of Madeira."], "notes": [{"author": "Mrs. De Salis (Harriet Anne de Salis)", "rating": 0, "text": "The source gives no cooking time or method for the cutlets themselves, and no amounts for the bay-leaves or garlic."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.341015", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/31982", "import_status": "licensed_written", "author": "Mrs. De Salis (Harriet Anne de Salis)", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/31982", "source_work": "Dressed Game and Poultry \u00e0 la Mode", "source_edition": "Project Gutenberg eBook #31982, Dressed Game and Poultry \u00e0 la Mode", "source_text_url": "https://www.gutenberg.org/cache/epub/31982/pg31982.txt", "source_text_sha256": "28b0efec16e5c5112b5a89cb6b656ae6d24793b9178115e62cc42e871fa7d38a", "source_anchor": "line 2283: \"Venison Cutlets \u00e0 l'Am\u00e9ricaine.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "e4498f2da7b34a18910dfe139bb0e769", "title": "Venison Cutlets Fried in Breadcrumbs, with Financi\u00e8re Sauce", "ingredients": [{"raw": "Venison cutlets, trimmed the same as mutton cutlets", "quantity": "", "unit": "", "item": "Venison cutlets", "preparation": "trimmed the same as mutton cutlets", "product_key": "venison-cutlets"}, {"raw": "A little butter, melted on a plate", "quantity": "", "unit": "", "item": "A little butter", "preparation": "melted on a plate", "product_key": "a-little-butter"}, {"raw": "Flour, to dust lightly", "quantity": "", "unit": "", "item": "Flour", "preparation": "to dust lightly", "product_key": "flour"}, {"raw": "Beaten egg", "quantity": "", "unit": "", "item": "Beaten egg", "preparation": "", "product_key": "beaten-egg"}, {"raw": "Breadcrumbs", "quantity": "", "unit": "", "item": "Breadcrumbs", "preparation": "", "product_key": "breadcrumbs"}, {"raw": "Hot lard, for frying", "quantity": "", "unit": "", "item": "Hot lard", "preparation": "for frying", "product_key": "hot-lard"}, {"raw": "Financi\u00e8re sauce, poured round", "quantity": "", "unit": "", "item": "Financi\u00e8re sauce", "preparation": "poured round", "product_key": "financi-re-sauce"}], "steps": ["Trim the cutlets the same as you would mutton cutlets.", "Melt a little butter on a plate, dip each cutlet in the butter, and dust them slightly with flour, then in beaten egg, and roll them in breadcrumbs.", "Fry them in hot lard for ten minutes.", "Take them out of the lard and lay them on a flat dish covered with paper; put them before the fire for a few minutes to free them from grease.", "Dish them up, and pour Financi\u00e8re sauce round the cutlets."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.339779", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/31982", "import_status": "licensed_written", "author": "Mrs. De Salis (Harriet Anne de Salis)", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/31982", "source_work": "Dressed Game and Poultry \u00e0 la Mode", "source_edition": "Project Gutenberg eBook #31982, Dressed Game and Poultry \u00e0 la Mode", "source_text_url": "https://www.gutenberg.org/cache/epub/31982/pg31982.txt", "source_text_sha256": "28b0efec16e5c5112b5a89cb6b656ae6d24793b9178115e62cc42e871fa7d38a", "source_anchor": "line 2272: \"Venison Cutlets.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "4507c20327624691b8aa71f7cd6d89fe", "title": "Roast Leg of Venison with Butter", "ingredients": [{"raw": "1 leg of venison", "quantity": "1", "unit": "", "item": "leg of venison", "preparation": "", "product_key": "leg-of-venison"}, {"raw": "Flour and water paste, to cover", "quantity": "", "unit": "", "item": "Flour and water paste", "preparation": "to cover", "product_key": "flour-and-water-paste"}, {"raw": "Hot water, for basting", "quantity": "", "unit": "", "item": "Hot water", "preparation": "for basting", "product_key": "hot-water"}, {"raw": "Butter, to spread on the surface", "quantity": "", "unit": "", "item": "Butter", "preparation": "to spread on the surface", "product_key": "butter"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "A little butter, melted in the basting water", "quantity": "", "unit": "", "item": "A little butter", "preparation": "melted in the basting water", "product_key": "a-little-butter"}, {"raw": "Any desired sauce", "quantity": "", "unit": "", "item": "Any desired sauce", "preparation": "", "product_key": "any-desired-sauce"}], "steps": ["Remove the skin, wipe the meat with a damp cloth, and cover it with a paste made of flour and water.", "Put it into a roasting pan and roast in a very hot oven. Baste with hot water every 15 minutes for about 1 1/2 hours.", "At the end of this time, remove the paste, spread the surface with butter, sprinkle with salt and pepper, and continue to roast for 1 to 1 1/4 hours longer.", "Baste every 15 minutes, basting during the last hour with hot water in which has been melted a small quantity of butter.", "Remove the venison from the pan and serve it on a hot platter with any desired sauce."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.338330", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/9937", "import_status": "licensed_written", "author": "Woman's Institute of Domestic Arts and Sciences", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "roasting-pan", "name": "Roasting pan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/9937", "source_work": "Woman's Institute Library of Cookery, Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish", "source_edition": "Project Gutenberg eBook #9937, Woman's Institute Library of Cookery, Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish", "source_text_url": "https://www.gutenberg.org/cache/epub/9937/pg9937.txt", "source_text_sha256": "d0995d88bc38b93b0a399f4c547116cee2b8181486dfdf49224a9b7c46796ace", "source_anchor": "line 6866: \"92. ROAST LEG OF VENISON\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "4382a880552640fcb3713c650c70d1b5", "title": "Roast Fillet of Venison", "ingredients": [{"raw": "1 fillet of venison", "quantity": "1", "unit": "", "item": "fillet of venison", "preparation": "", "product_key": "fillet-of-venison"}, {"raw": "Strips of salt pork, for larding", "quantity": "", "unit": "", "item": "Strips of salt pork", "preparation": "for larding", "product_key": "strips-of-salt-pork"}, {"raw": "1 small onion, sliced", "quantity": "1", "unit": "small", "item": "onion", "preparation": "sliced", "product_key": "onion"}, {"raw": "1 bay leaf", "quantity": "1", "unit": "", "item": "bay leaf", "preparation": "", "product_key": "bay-leaf"}, {"raw": "A small quantity of parsley", "quantity": "", "unit": "", "item": "A small quantity of parsley", "preparation": "", "product_key": "a-small-quantity-of-parsley"}, {"raw": "1 teaspoon salt", "quantity": "1", "unit": "tsp", "item": "salt", "preparation": "", "product_key": "salt"}, {"raw": "1/4 teaspoon pepper", "quantity": "1/4", "unit": "tsp", "item": "pepper", "preparation": "", "product_key": "pepper"}, {"raw": "1/4 cup vinegar", "quantity": "1/4", "unit": "cup", "item": "vinegar", "preparation": "", "product_key": "vinegar"}, {"raw": "3/4 cup water", "quantity": "3/4", "unit": "cup", "item": "water", "preparation": "", "product_key": "water"}, {"raw": "1 teaspoon Worcestershire sauce", "quantity": "1", "unit": "tsp", "item": "Worcestershire sauce", "preparation": "", "product_key": "worcestershire-sauce"}], "steps": ["Lard the fillet of venison with strips of salt pork.", "Place it in a pan with the onion, bay leaf, parsley, salt, and pepper.", "Dilute the vinegar with the water, add the Worcestershire sauce, and pour this over the fillet.", "Place it in a hot oven. Cook until the liquid has evaporated sufficiently to allow the venison to brown.", "Turn, so as to brown on both sides, and when quite tender and well browned, serve on a hot platter."], "notes": [], "attachments": [{"url": "/covers-open-20261109-venison1/v1-783f7fcd665a8b.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Hirschkalbbraten Presseck.jpg \u2014 CC BY-SA 4.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.333884", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-783f7fcd665a8b.jpg", "source": "https://www.gutenberg.org/ebooks/9937", "import_status": "licensed_written", "author": "Woman's Institute of Domestic Arts and Sciences", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/9937", "source_work": "Woman's Institute Library of Cookery, Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish", "source_edition": "Project Gutenberg eBook #9937, Woman's Institute Library of Cookery, Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish", "source_text_url": "https://www.gutenberg.org/cache/epub/9937/pg9937.txt", "source_text_sha256": "d0995d88bc38b93b0a399f4c547116cee2b8181486dfdf49224a9b7c46796ace", "source_anchor": "line 6856: \"91. ROAST FILLET OF VENISON\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "Benreis", "source_url": "https://commons.wikimedia.org/wiki/File:Hirschkalbbraten_Presseck.jpg", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-783f7fcd665a8b.jpg"}, "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "98cdc7421e9b49ffa8e37334f18dec72", "title": "Broiled Venison with Currant Jelly and Port Sauce", "ingredients": [{"raw": "1 venison steak, 1 to 1 1/2 inches thick", "quantity": "1", "unit": "", "item": "venison steak", "preparation": "1 to 1 1/2 inches thick", "product_key": "venison-steak"}, {"raw": "Parsley, to garnish", "quantity": "", "unit": "", "item": "Parsley", "preparation": "to garnish", "product_key": "parsley"}, {"raw": "For the sauce:", "quantity": "", "unit": "", "item": "For the sauce:", "preparation": "", "product_key": "for-the-sauce", "section_header": true, "group": "Sauce"}, {"raw": "2 tablespoons butter", "quantity": "2", "unit": "tbsp", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "2 tablespoons flour", "quantity": "2", "unit": "tbsp", "item": "flour", "preparation": "", "product_key": "flour"}, {"raw": "1/2 teaspoon salt", "quantity": "1/2", "unit": "tsp", "item": "salt", "preparation": "", "product_key": "salt"}, {"raw": "1/4 teaspoon ground cinnamon", "quantity": "1/4", "unit": "tsp", "item": "ground cinnamon", "preparation": "", "product_key": "ground-cinnamon"}, {"raw": "4 tablespoons currant jelly", "quantity": "4", "unit": "tbsp", "item": "currant jelly", "preparation": "", "product_key": "currant-jelly"}, {"raw": "2 teaspoons lemon juice", "quantity": "2", "unit": "tsp", "item": "lemon juice", "preparation": "", "product_key": "lemon-juice"}, {"raw": "1/4 cup port wine, heated with 1 cupful of water", "quantity": "1/4", "unit": "cup", "item": "port wine", "preparation": "heated with 1 cupful of water", "product_key": "port-wine"}, {"raw": "6 Maraschino cherries, finely chopped", "quantity": "6", "unit": "", "item": "Maraschino cherries", "preparation": "finely chopped", "product_key": "maraschino-cherries"}], "steps": ["Cut a steak from 1 to 1 1/2 inches thick. Place it on a well-greased broiler and broil until well done. Serve on a hot platter.", "To make the sauce, melt the butter in a saucepan, add the flour, salt, ground cinnamon, currant jelly, lemon juice, and the port wine, which should be heated with 1 cupful of water.", "Cook until the flour has thickened, remove from the fire, and add the cherries.", "Garnish the broiled venison with parsley and pour the sauce over it."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.332427", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/9937", "import_status": "licensed_written", "author": "Woman's Institute of Domestic Arts and Sciences", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/9937", "source_work": "Woman's Institute Library of Cookery, Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish", "source_edition": "Project Gutenberg eBook #9937, Woman's Institute Library of Cookery, Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish", "source_text_url": "https://www.gutenberg.org/cache/epub/9937/pg9937.txt", "source_text_sha256": "d0995d88bc38b93b0a399f4c547116cee2b8181486dfdf49224a9b7c46796ace", "source_anchor": "line 6835: \"90. BROILED VENISON\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "37c38b08db3b4d76bca4ba969ce93f04", "title": "Stewed Cold Venison in a Chafing Dish", "ingredients": [{"raw": "Cold venison, sliced", "quantity": "", "unit": "", "item": "Cold venison", "preparation": "sliced", "product_key": "cold-venison"}, {"raw": "1 cup water", "quantity": "1", "unit": "cup", "item": "water", "preparation": "", "product_key": "water"}, {"raw": "1 small teacup red wine", "quantity": "1", "unit": "small", "item": "teacup red wine", "preparation": "", "product_key": "teacup-red-wine"}, {"raw": "1 small teacup currant jelly", "quantity": "1", "unit": "small", "item": "teacup currant jelly", "preparation": "", "product_key": "teacup-currant-jelly"}, {"raw": "1 tablespoonful butter", "quantity": "1", "unit": "", "item": "tablespoonful butter", "preparation": "", "product_key": "tablespoonful-butter"}, {"raw": "1 teaspoonful made mustard", "quantity": "1", "unit": "", "item": "teaspoonful made mustard", "preparation": "", "product_key": "teaspoonful-made-mustard"}, {"raw": "A little yellow pickle", "quantity": "", "unit": "", "item": "A little yellow pickle", "preparation": "", "product_key": "a-little-yellow-pickle"}, {"raw": "A little chopped celery", "quantity": "", "unit": "", "item": "A little chopped celery", "preparation": "", "product_key": "a-little-chopped-celery"}, {"raw": "A little mushroom catsup", "quantity": "", "unit": "", "item": "A little mushroom catsup", "preparation": "", "product_key": "a-little-mushroom-catsup"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Cayenne pepper, to taste", "quantity": "", "unit": "", "item": "Cayenne pepper", "preparation": "to taste", "product_key": "cayenne-pepper"}], "steps": ["Slice the cold venison in a chafing dish.", "Add the water, red wine, currant jelly, butter, made mustard, yellow pickle, chopped celery, mushroom catsup, salt, and cayenne pepper to taste."], "notes": [{"author": "Marion Cabell Tyree, ed. (contributed by Mrs. R. L. O.)", "rating": 0, "text": "The source adds that the same receipt will answer for cold mutton; it credits the recipe to Mrs. R. L. O."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.331206", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/42450", "import_status": "licensed_written", "author": "Marion Cabell Tyree, ed. (contributed by Mrs. R. L. O.)", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/42450", "source_work": "Housekeeping in Old Virginia", "source_edition": "Project Gutenberg eBook #42450, Housekeeping in Old Virginia", "source_text_url": "https://www.gutenberg.org/cache/epub/42450/pg42450.txt", "source_text_sha256": "5b140df32c72d48693431288dc6277dfd266fed483663b7d89b987e841efc96b", "source_anchor": "line 4325: \"Stewed Venison.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "6234a6e639e54bdba13b9230dca7c870", "title": "Stewed Venison Slices Basted with Butter", "ingredients": [{"raw": "Venison, cut in tolerably thick slices", "quantity": "", "unit": "", "item": "Venison", "preparation": "cut in tolerably thick slices", "product_key": "venison"}, {"raw": "2 spoonfuls water", "quantity": "2", "unit": "", "item": "spoonfuls water", "preparation": "", "product_key": "spoonfuls-water"}, {"raw": "1 piece of lard", "quantity": "1", "unit": "piece", "item": "of lard", "preparation": "", "product_key": "of-lard"}, {"raw": "1 large spoonful butter", "quantity": "1", "unit": "large", "item": "spoonful butter", "preparation": "", "product_key": "spoonful-butter"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}], "steps": ["Cut the venison in tolerably thick slices.", "Put in an oven with two spoonfuls of water and a piece of lard.", "Cook till nearly done, then pour off the gravy and baste it well with a large spoonful of butter, pepper, and salt."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.330204", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/42450", "import_status": "licensed_written", "author": "Marion Cabell Tyree, ed.", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/42450", "source_work": "Housekeeping in Old Virginia", "source_edition": "Project Gutenberg eBook #42450, Housekeeping in Old Virginia", "source_text_url": "https://www.gutenberg.org/cache/epub/42450/pg42450.txt", "source_text_sha256": "5b140df32c72d48693431288dc6277dfd266fed483663b7d89b987e841efc96b", "source_anchor": "line 4317: \"STEWED VENISON.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "14e0f895c28e4d1b9e527a12182f54d9", "title": "Larded Venison Haunch Baked Quickly", "ingredients": [{"raw": "1 haunch of venison, prepared as you would mutton", "quantity": "1", "unit": "", "item": "haunch of venison", "preparation": "prepared as you would mutton", "product_key": "haunch-of-venison"}, {"raw": "A little bacon, for larding", "quantity": "", "unit": "", "item": "A little bacon", "preparation": "for larding", "product_key": "a-little-bacon"}, {"raw": "1 pint water", "quantity": "1", "unit": "pint", "item": "water", "preparation": "", "product_key": "water"}, {"raw": "1 gill red wine", "quantity": "1", "unit": "", "item": "gill red wine", "preparation": "", "product_key": "gill-red-wine"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "A little cayenne pepper", "quantity": "", "unit": "", "item": "A little cayenne pepper", "preparation": "", "product_key": "a-little-cayenne-pepper"}], "steps": ["Prepare the venison as you would mutton.", "Put in a baking-pan, lard with a little bacon, add the pint of water, the gill of red wine, salt, and a little cayenne pepper.", "Bake quickly, and serve with or without gravy."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.329244", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/42450", "import_status": "licensed_written", "author": "Marion Cabell Tyree, ed.", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/42450", "source_work": "Housekeeping in Old Virginia", "source_edition": "Project Gutenberg eBook #42450, Housekeeping in Old Virginia", "source_text_url": "https://www.gutenberg.org/cache/epub/42450/pg42450.txt", "source_text_sha256": "5b140df32c72d48693431288dc6277dfd266fed483663b7d89b987e841efc96b", "source_anchor": "line 4308: \"VENISON HAUNCH.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "7e6e0d607d0842cd94ad8c5f74e676bc", "title": "Haunch of Venison with Cloves and Red Wine", "ingredients": [{"raw": "1 haunch of venison", "quantity": "1", "unit": "", "item": "haunch of venison", "preparation": "", "product_key": "haunch-of-venison"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Butter", "quantity": "", "unit": "", "item": "Butter", "preparation": "", "product_key": "butter"}, {"raw": "5 or 6 cloves", "quantity": "5", "unit": "", "item": "or 6 cloves", "preparation": "", "product_key": "or-6-cloves"}, {"raw": "Cold water, enough to prevent burning and to make sufficient gravy", "quantity": "", "unit": "", "item": "Cold water", "preparation": "enough to prevent burning and to make sufficient gravy", "product_key": "cold-water"}, {"raw": "1 glass red wine", "quantity": "1", "unit": "", "item": "glass red wine", "preparation": "", "product_key": "glass-red-wine"}, {"raw": "1 lump of butter rolled in flour", "quantity": "1", "unit": "", "item": "lump of butter rolled in flour", "preparation": "", "product_key": "lump-of-butter-rolled-in-flour"}], "steps": ["Rub the venison over with pepper, salt, and butter. Repeat the rubbing.", "After it has been put in the oven, put in as much cold water as will prevent burning and draw the gravy. Stick five or six cloves in different parts of the venison. Add enough water to make sufficient gravy.", "Just before dinner, put in a glass of red wine and a lump of butter rolled in flour, and let it stew a little longer."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.328046", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/42450", "import_status": "licensed_written", "author": "Marion Cabell Tyree, ed. (contributed by Mrs. T.)", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/42450", "source_work": "Housekeeping in Old Virginia", "source_edition": "Project Gutenberg eBook #42450, Housekeeping in Old Virginia", "source_text_url": "https://www.gutenberg.org/cache/epub/42450/pg42450.txt", "source_text_sha256": "5b140df32c72d48693431288dc6277dfd266fed483663b7d89b987e841efc96b", "source_anchor": "line 4298: \"HAUNCH OF VENISON.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "f95af18065894f028813a57795e97462", "title": "Stewed Venison Steaks Rolled with Stuffing", "ingredients": [{"raw": "Venison steaks", "quantity": "", "unit": "", "item": "Venison steaks", "preparation": "", "product_key": "venison-steaks"}, {"raw": "For the stuffing:", "quantity": "", "unit": "", "item": "For the stuffing:", "preparation": "", "product_key": "for-the-stuffing", "section_header": true, "group": "Stuffing"}, {"raw": "Bread-crumbs", "quantity": "", "unit": "", "item": "Bread-crumbs", "preparation": "", "product_key": "bread-crumbs"}, {"raw": "Minced onion", "quantity": "", "unit": "", "item": "Minced onion", "preparation": "", "product_key": "minced-onion"}, {"raw": "Parsley", "quantity": "", "unit": "", "item": "Parsley", "preparation": "", "product_key": "parsley"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "A little pork, chopped fine", "quantity": "", "unit": "", "item": "A little pork", "preparation": "chopped fine", "product_key": "a-little-pork"}, {"raw": "Boiling water or stock, for stewing", "quantity": "", "unit": "", "item": "Boiling water or stock", "preparation": "for stewing", "product_key": "boiling-water-or-stock"}, {"raw": "Flour and butter mixed (roux), to thicken", "quantity": "", "unit": "", "item": "Flour and butter mixed", "preparation": "roux, to thicken", "product_key": "flour-and-butter-mixed"}, {"raw": "1 or 2 spoonfuls sherry or port wine", "quantity": "1", "unit": "", "item": "or 2 spoonfuls sherry or port wine", "preparation": "", "product_key": "or-2-spoonfuls-sherry-or-port-wine"}], "steps": ["Cut the venison into steaks; spread over them a thin layer of stuffing made with bread-crumbs, minced onion, parsley, pepper, salt, and a little pork chopped fine.", "Roll them separately, and tie each with a cord.", "Stew them in boiling water or stock.", "Thicken the gravy with flour and butter mixed, and add one or two spoonfuls of sherry or port wine."], "notes": [{"author": "Mary F. Henderson", "rating": 0, "text": "The source refers to its own roux recipe for the flour-and-butter thickening, which is not repeated here."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.326792", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/59713", "import_status": "licensed_written", "author": "Mary F. Henderson", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/59713", "source_work": "Practical Cooking and Dinner Giving (1876)", "source_edition": "Project Gutenberg eBook #59713, Practical Cooking and Dinner Giving (1876)", "source_text_url": "https://www.gutenberg.org/cache/epub/59713/pg59713.txt", "source_text_sha256": "9c0c479bfd88424e33332bf56edb2f03e4d7a4bbeda3244b1843d01510b122fb", "source_anchor": "line 7486: \"STEWED VENISON.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "01203685fd30470493ed43ca2a5464fe", "title": "Broiled Venison Steaks with Melted Currant Jelly", "ingredients": [{"raw": "Venison steaks", "quantity": "", "unit": "", "item": "Venison steaks", "preparation": "", "product_key": "venison-steaks"}, {"raw": "Butter", "quantity": "", "unit": "", "item": "Butter", "preparation": "", "product_key": "butter"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Melted currant jelly", "quantity": "", "unit": "", "item": "Melted currant jelly", "preparation": "", "product_key": "melted-currant-jelly"}, {"raw": "1 tablespoonful Madeira, sherry, or port (optional, as some cooks add)", "quantity": "1", "unit": "", "item": "tablespoonful Madeira", "preparation": "optional, as some cooks add, sherry, or port", "product_key": "tablespoonful-madeira"}, {"raw": "Lemon-slices, to garnish (if the jelly is not served)", "quantity": "", "unit": "", "item": "Lemon-slices", "preparation": "if the jelly is not served, to garnish", "product_key": "lemon-slices"}], "steps": ["Have the gridiron hot; broil the steaks, and put them on a hot dish.", "Rub over them butter, pepper, salt, and a little melted currant jelly. Some cooks add a tablespoonful of Madeira, sherry, or port to the melted currant jelly.", "If one does not wish to serve the jelly, simply garnish the dish with lemon-slices."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.325499", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/59713", "import_status": "licensed_written", "author": "Mary F. Henderson", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/59713", "source_work": "Practical Cooking and Dinner Giving (1876)", "source_edition": "Project Gutenberg eBook #59713, Practical Cooking and Dinner Giving (1876)", "source_text_url": "https://www.gutenberg.org/cache/epub/59713/pg59713.txt", "source_text_sha256": "9c0c479bfd88424e33332bf56edb2f03e4d7a4bbeda3244b1843d01510b122fb", "source_anchor": "line 7475: \"TO BROIL VENISON STEAKS.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "05d33e7d0f994bb5aa3ba7c08a9a63cf", "title": "Roast or Baked Haunch of Venison in a Flour Paste", "ingredients": [{"raw": "1 haunch of venison", "quantity": "1", "unit": "", "item": "haunch of venison", "preparation": "", "product_key": "haunch-of-venison"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "A paste of flour and water, or coarse corn-meal", "quantity": "", "unit": "", "item": "A paste of flour and water", "preparation": "or coarse corn-meal", "product_key": "a-paste-of-flour-and-water"}, {"raw": "Thick paper, to tie around", "quantity": "", "unit": "", "item": "Thick paper", "preparation": "to tie around", "product_key": "thick-paper"}, {"raw": "Stock boiled down to a firm jelly, to glaze (optional)", "quantity": "", "unit": "", "item": "Stock boiled down to a firm jelly", "preparation": "optional, to glaze", "product_key": "stock-boiled-down-to-a-firm-jelly"}, {"raw": "Currant jelly, to serve", "quantity": "", "unit": "", "item": "Currant jelly", "preparation": "to serve", "product_key": "currant-jelly"}], "steps": ["Cut off part of the knuckle-bone and round it at the other extremity. Sprinkle over pepper and salt, and cover the whole with a paste of flour and water or coarse corn-meal; tie a thick paper firmly around.", "Place it near the fire at first to harden the paste, basting well the paper to keep it from burning; then remove it a little farther from the fire. Have a strong, clear fire.", "It will take about three hours to roast this joint; at the end of that time remove the paste.", "If you like, glaze it: boil a stock down to a firm jelly, melt the jelly, and spread it upon the meat with a brush. Put some frills of paper around the bone.", "Serve currant-jelly with it."], "notes": [{"author": "Mary F. Henderson", "rating": 0, "text": "The source says that if the haunch is baked, the paste should cover it in the same way and it takes the same length of time. It adds that the neck of venison also makes a good roast."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.324175", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/59713", "import_status": "licensed_written", "author": "Mary F. Henderson", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/59713", "source_work": "Practical Cooking and Dinner Giving (1876)", "source_edition": "Project Gutenberg eBook #59713, Practical Cooking and Dinner Giving (1876)", "source_text_url": "https://www.gutenberg.org/cache/epub/59713/pg59713.txt", "source_text_sha256": "9c0c479bfd88424e33332bf56edb2f03e4d7a4bbeda3244b1843d01510b122fb", "source_anchor": "line 7457: \"ROAST OR BAKED HAUNCH OF VENISON.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "2ab2434477de43ff989a6cb7677670c6", "title": "The Saddle of Venison, Larded with Pork", "ingredients": [{"raw": "Saddle of venison (an eight-pound roast)", "quantity": "", "unit": "", "item": "Saddle of venison", "preparation": "an eight-pound roast", "product_key": "saddle-of-venison"}, {"raw": "Pieces of pork, about 1/3 inch square and 1 1/2 to 2 inches long", "quantity": "", "unit": "pieces", "item": "of pork", "preparation": "about 1/3 inch square and 1 1/2 to 2 inches long", "product_key": "of-pork"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "A little flour", "quantity": "", "unit": "", "item": "A little flour", "preparation": "", "product_key": "a-little-flour"}, {"raw": "Currant-jelly sauce, in a sauce-boat", "quantity": "", "unit": "", "item": "Currant-jelly sauce", "preparation": "in a sauce-boat", "product_key": "currant-jelly-sauce"}], "steps": ["Make rather deep incisions, following the grain of the meat from the top, and insert the pieces of pork.", "Sprinkle over pepper, salt, and a little flour.", "Roast or bake the venison before a hot fire or in a hot oven, about two hours for an eight-pound roast. Baste often.", "Serve a currant-jelly sauce in the sauce-boat."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.323078", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/59713", "import_status": "licensed_written", "author": "Mary F. Henderson", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "The author calls this perhaps the most distinguished venison dish, and suggests potatoes \u00e0 la neige alongside for the contrast of dark meat and white potatoes.", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/59713", "source_work": "Practical Cooking and Dinner Giving (1876)", "source_edition": "Project Gutenberg eBook #59713, Practical Cooking and Dinner Giving (1876)", "source_text_url": "https://www.gutenberg.org/cache/epub/59713/pg59713.txt", "source_text_sha256": "9c0c479bfd88424e33332bf56edb2f03e4d7a4bbeda3244b1843d01510b122fb", "source_anchor": "line 7442: \"THE SADDLE OF VENISON.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "932b984eb10342e99b4c95fa13da4aab", "title": "Roast Leg of Venison in a Flour Paste", "ingredients": [{"raw": "1 leg of venison, about 15 pounds", "quantity": "1", "unit": "", "item": "leg of venison", "preparation": "about 15 pounds", "product_key": "leg-of-venison"}, {"raw": "1 quart flour", "quantity": "1", "unit": "quart", "item": "flour", "preparation": "", "product_key": "flour"}, {"raw": "1 generous pint cold water", "quantity": "1", "unit": "", "item": "generous pint cold water", "preparation": "", "product_key": "generous-pint-cold-water"}, {"raw": "Butter, to cover the meat", "quantity": "", "unit": "", "item": "Butter", "preparation": "to cover the meat", "product_key": "butter"}, {"raw": "Flour, to dredge thickly", "quantity": "", "unit": "", "item": "Flour", "preparation": "to dredge thickly", "product_key": "flour"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Gravy made as for a saddle of venison, or game sauce", "quantity": "", "unit": "", "item": "Gravy made as for a saddle of venison", "preparation": "or game sauce", "product_key": "gravy-made-as-for-a-saddle-of-venison"}], "steps": ["Draw the dry skin from the meat and wipe with a damp towel.", "Make a paste with the quart of flour and the generous pint of cold water. Cover the venison with this, and place before a hot fire, if to be roasted in the tin kitchen, or else in a very hot oven.", "As the paste browns, baste it frequently with the gravy in the pan.", "When it has been cooking one hour and a half, take off the paste, cover with butter, and dredge thickly with flour.", "Cook one hour longer, basting frequently with butter, salt and flour.", "Make the gravy the same as for a saddle of venison, or serve with game sauce."], "notes": [{"author": "Maria Parloa", "rating": 0, "text": "The time given in the source is for a leg weighing about fifteen pounds."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.321786", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/6745", "import_status": "licensed_written", "author": "Maria Parloa", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/6745", "source_work": "Miss Parloa's New Cook Book: A Guide to Marketing and Cooking", "source_edition": "Project Gutenberg eBook #6745, Miss Parloa's New Cook Book: A Guide to Marketing and Cooking", "source_text_url": "https://www.gutenberg.org/cache/epub/6745/pg6745.txt", "source_text_sha256": "1394c9818665694d9298603e6d5d7322a9581f6451ab181fc338165d98778fb5", "source_anchor": "line 5017: \"Roast Leg of Venison.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "275038cbbc1948dfb79b323f69157c54", "title": "Saddle of Venison with Currant Jelly Gravy", "ingredients": [{"raw": "1 saddle of venison, 10 to 12 pounds", "quantity": "1", "unit": "", "item": "saddle of venison", "preparation": "10 to 12 pounds", "product_key": "saddle-of-venison"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Soft butter, to rub thickly", "quantity": "", "unit": "", "item": "Soft butter", "preparation": "to rub thickly", "product_key": "soft-butter"}, {"raw": "Flour, to dredge thickly", "quantity": "", "unit": "", "item": "Flour", "preparation": "to dredge thickly", "product_key": "flour"}, {"raw": "A few spoonfuls of claret, for basting (optional)", "quantity": "", "unit": "", "item": "A few spoonfuls of claret", "preparation": "optional, for basting", "product_key": "a-few-spoonfuls-of-claret"}, {"raw": "For the gravy:", "quantity": "", "unit": "", "item": "For the gravy:", "preparation": "", "product_key": "for-the-gravy", "section_header": true, "group": "Gravy"}, {"raw": "1 cupful boiling water", "quantity": "1", "unit": "", "item": "cupful boiling water", "preparation": "", "product_key": "cupful-boiling-water"}, {"raw": "1 tablespoonful butter", "quantity": "1", "unit": "", "item": "tablespoonful butter", "preparation": "", "product_key": "tablespoonful-butter"}, {"raw": "1 small slice of onion", "quantity": "1", "unit": "small", "item": "slice of onion", "preparation": "", "product_key": "slice-of-onion"}, {"raw": "6 pepper-corns", "quantity": "6", "unit": "", "item": "pepper-corns", "preparation": "", "product_key": "pepper-corns"}, {"raw": "4 whole cloves", "quantity": "4", "unit": "whole", "item": "cloves", "preparation": "", "product_key": "cloves"}, {"raw": "1 generous teaspoonful flour", "quantity": "1", "unit": "", "item": "generous teaspoonful flour", "preparation": "", "product_key": "generous-teaspoonful-flour"}, {"raw": "1/2 teaspoonful lemon juice", "quantity": "1/2", "unit": "", "item": "teaspoonful lemon juice", "preparation": "", "product_key": "teaspoonful-lemon-juice"}, {"raw": "3 tablespoonfuls currant jelly", "quantity": "3", "unit": "", "item": "tablespoonfuls currant jelly", "preparation": "", "product_key": "tablespoonfuls-currant-jelly"}], "steps": ["Carefully scrape off the hair and wipe the saddle with a damp towel. Season well with salt and pepper, and roll up and skewer together. Rub thickly with soft butter and dredge thickly with flour.", "Roast for an hour before a clear fire or in a hot oven, basting frequently. When half done, if you choose, baste with a few spoonfuls of claret. Or you can have one row of larding on each side of the back-bone, which gives a particularly nice flavor.", "To make the gravy: pour off all the fat from the baking pan and put in the pan a cupful of boiling water. Stir from the sides and bottom, and set back where it will keep hot.", "In a small frying-pan put the tablespoonful of butter, onion, pepper-corns, and cloves. Cook until the onion is browned, then add the flour. Stir until this is browned; then gradually add the gravy in the pan. Boil one minute.", "Strain, and add the lemon juice and currant jelly. Serve both venison and gravy very hot. All the dishes and plates for serving must be hot."], "notes": [{"author": "Maria Parloa", "rating": 0, "text": "The time given in the source is for a saddle weighing between ten and twelve pounds. The source says venison is cooked in almost the same manner as beef, but must be served rare and hot."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.319962", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/6745", "import_status": "licensed_written", "author": "Maria Parloa", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/6745", "source_work": "Miss Parloa's New Cook Book: A Guide to Marketing and Cooking", "source_edition": "Project Gutenberg eBook #6745, Miss Parloa's New Cook Book: A Guide to Marketing and Cooking", "source_text_url": "https://www.gutenberg.org/cache/epub/6745/pg6745.txt", "source_text_sha256": "1394c9818665694d9298603e6d5d7322a9581f6451ab181fc338165d98778fb5", "source_anchor": "line 4992: \"Saddle of Venison.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "afb82ccfbd6e45b58031add666167143", "title": "Venison Pie with Sweet Potato", "ingredients": [{"raw": "Small pieces of fresh venison", "quantity": "", "unit": "Small", "item": "pieces of fresh venison", "preparation": "", "product_key": "pieces-of-fresh-venison"}, {"raw": "Slices of sweet potato", "quantity": "", "unit": "slices", "item": "of sweet potato", "preparation": "", "product_key": "of-sweet-potato"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "For the paste:", "quantity": "", "unit": "", "item": "For the paste:", "preparation": "", "product_key": "for-the-paste", "section_header": true, "group": "Paste"}, {"raw": "Drippings from a roast of venison, 1/2 pound", "quantity": "", "unit": "", "item": "Drippings from a roast of venison", "preparation": "1/2 pound", "product_key": "drippings-from-a-roast-of-venison"}, {"raw": "Flour, 1 pound", "quantity": "", "unit": "", "item": "Flour", "preparation": "1 pound", "product_key": "flour"}], "steps": ["Stew gently until tender some small pieces of fresh venison and some slices of sweet potato; season with salt and pepper.", "Put into a baking-dish.", "Cover with a paste made from the drippings from a roast of venison, allowing one-half pound of fat to one pound of flour."], "notes": [{"author": "Marion Harland", "rating": 0, "text": "The source gives no oven time or temperature for this pie."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.318713", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/64459", "import_status": "licensed_written", "author": "Marion Harland", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/64459", "source_work": "Marion Harland's Complete Cook Book (1903/1906)", "source_edition": "Project Gutenberg eBook #64459, Marion Harland's Complete Cook Book (1903/1906)", "source_text_url": "https://www.gutenberg.org/cache/epub/64459/pg64459.txt", "source_text_sha256": "8d0403f07d58b0d2ade65ba876b63ffbd969697895b74012600336da6f033cff", "source_anchor": "line 17745: \"Venison pie\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "0ef683efe3604a778f72d56f149bba8c", "title": "Venison Steak with Currant Jelly Butter", "ingredients": [{"raw": "Venison steak", "quantity": "", "unit": "", "item": "Venison steak", "preparation": "", "product_key": "venison-steak"}, {"raw": "Olive oil and lemon juice, to lay the steak in for two hours (if in doubt of tenderness)", "quantity": "", "unit": "", "item": "Olive oil and lemon juice", "preparation": "if in doubt of tenderness, to lay the steak in for two hours", "product_key": "olive-oil-and-lemon-juice"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Paprika", "quantity": "", "unit": "", "item": "Paprika", "preparation": "", "product_key": "paprika"}, {"raw": "Butter, stirred up with currant jelly", "quantity": "", "unit": "", "item": "Butter", "preparation": "stirred up with currant jelly", "product_key": "butter"}], "steps": ["If doubtful of the steak\u2019s tenderness, lay it in olive oil and lemon juice for two hours before cooking. Drain without wiping.", "Broil over clear hot coals, turning often to avoid scorching. It requires about three minutes more time to broil than beefsteak, even when tender.", "Take up, lay upon a very hot dish, sprinkle with salt and paprika and spread on both sides a mixture of butter stirred up with currant jelly.", "Cover and leave over hot water five minutes before it goes to table."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.317571", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/64459", "import_status": "licensed_written", "author": "Marion Harland", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/64459", "source_work": "Marion Harland's Complete Cook Book (1903/1906)", "source_edition": "Project Gutenberg eBook #64459, Marion Harland's Complete Cook Book (1903/1906)", "source_text_url": "https://www.gutenberg.org/cache/epub/64459/pg64459.txt", "source_text_sha256": "8d0403f07d58b0d2ade65ba876b63ffbd969697895b74012600336da6f033cff", "source_anchor": "line 17306: \"Venison steak\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "bbffb3c452224668bace28e1240c763d", "title": "Saddle of Venison with Currant Jelly Sauce", "ingredients": [{"raw": "Saddle of venison", "quantity": "", "unit": "", "item": "Saddle of venison", "preparation": "", "product_key": "saddle-of-venison"}, {"raw": "Melted butter", "quantity": "", "unit": "", "item": "Melted butter", "preparation": "", "product_key": "melted-butter"}, {"raw": "Buttered paper, to wrap", "quantity": "", "unit": "", "item": "Buttered paper", "preparation": "to wrap", "product_key": "buttered-paper"}, {"raw": "A little water, for the bottom of the pan", "quantity": "", "unit": "", "item": "A little water", "preparation": "for the bottom of the pan", "product_key": "a-little-water", "group": "Bottom of the pan"}, {"raw": "Butter and a little melted currant jelly, for basting", "quantity": "", "unit": "", "item": "Butter and a little melted currant jelly", "preparation": "for basting", "product_key": "butter-and-a-little-melted-currant-jelly"}, {"raw": "For the sauce:", "quantity": "", "unit": "", "item": "For the sauce:", "preparation": "", "product_key": "for-the-sauce", "section_header": true, "group": "Sauce"}, {"raw": "1 cupful boiling water", "quantity": "1", "unit": "", "item": "cupful boiling water", "preparation": "", "product_key": "cupful-boiling-water"}, {"raw": "A dash of nutmeg", "quantity": "", "unit": "", "item": "A dash of nutmeg", "preparation": "", "product_key": "a-dash-of-nutmeg"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "2 tablespoonfuls butter", "quantity": "2", "unit": "", "item": "tablespoonfuls butter", "preparation": "", "product_key": "tablespoonfuls-butter"}, {"raw": "2 tablespoonfuls currant jelly", "quantity": "2", "unit": "", "item": "tablespoonfuls currant jelly", "preparation": "", "product_key": "tablespoonfuls-currant-jelly"}], "steps": ["Rub the meat thoroughly with melted butter, and wrap it in buttered paper. Put into a covered roaster with a little water in the bottom of the pan.", "Allow at least twenty minutes\u2019 roasting to every pound of meat.", "Half an hour before the meat is done remove the cover and the paper, and cook, basting every ten minutes with butter and a little melted currant jelly.", "At the end of the half-hour transfer the venison to a hot platter.", "Strain the drippings left in the pan, add the boiling water, nutmeg, salt, pepper, butter, and currant jelly. When the butter and jelly are melted, pour the sauce into a gravy-boat and send to the table with the venison."], "notes": [{"author": "Marion Harland", "rating": 0, "text": "The source says the loin, the haunch, and the leg of venison may be cooked in like manner."}], "attachments": [{"url": "/covers-open-20261109-venison1/v1-c7ff85462b92a2.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Millbrook Farm's Venison Saddle.jpg \u2014 CC BY-SA 2.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.316197", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-c7ff85462b92a2.jpg", "source": "https://www.gutenberg.org/ebooks/64459", "import_status": "licensed_written", "author": "Marion Harland", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "roasting-pan", "name": "Roasting pan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/64459", "source_work": "Marion Harland's Complete Cook Book (1903/1906)", "source_edition": "Project Gutenberg eBook #64459, Marion Harland's Complete Cook Book (1903/1906)", "source_text_url": "https://www.gutenberg.org/cache/epub/64459/pg64459.txt", "source_text_sha256": "8d0403f07d58b0d2ade65ba876b63ffbd969697895b74012600336da6f033cff", "source_anchor": "line 17287: \"Saddle of venison\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "Navin75", "source_url": "https://commons.wikimedia.org/wiki/File:Millbrook_Farm's_Venison_Saddle.jpg", "license": "CC BY-SA 2.0", "license_url": "https://creativecommons.org/licenses/by-sa/2.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-c7ff85462b92a2.jpg"}, "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "57235e9531a4434894bd0ee67844615b", "title": "Venison Steak Broiled with Butter and Currant Jelly", "ingredients": [{"raw": "Venison steak", "quantity": "", "unit": "", "item": "Venison steak", "preparation": "", "product_key": "venison-steak"}, {"raw": "Butter, several spoonfuls", "quantity": "", "unit": "", "item": "Butter", "preparation": "several spoonfuls", "product_key": "butter"}, {"raw": "A little currant jelly", "quantity": "", "unit": "", "item": "A little currant jelly", "preparation": "", "product_key": "a-little-currant-jelly"}], "steps": ["Grease your gridiron thoroughly before laying the steak upon it.", "Broil the steak, turning frequently over the fire of clear coals. As it is better rare, do not cook the venison too long.", "When done lay the meat upon a hot platter, put upon it several spoonfuls of butter and a little currant jelly, cover and set in the oven long enough to melt the butter and soften the jelly, then send immediately to the table."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.314940", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/64459", "import_status": "licensed_written", "author": "Marion Harland", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/64459", "source_work": "Marion Harland's Complete Cook Book (1903/1906)", "source_edition": "Project Gutenberg eBook #64459, Marion Harland's Complete Cook Book (1903/1906)", "source_text_url": "https://www.gutenberg.org/cache/epub/64459/pg64459.txt", "source_text_sha256": "8d0403f07d58b0d2ade65ba876b63ffbd969697895b74012600336da6f033cff", "source_anchor": "line 5663: \"Venison steak\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "a760a822ef07478ea43fdc82baeac12b", "title": "Fried Venison Steak with Currant Jelly Gravy", "ingredients": [{"raw": "1 breast of venison, cut into steaks", "quantity": "1", "unit": "", "item": "breast of venison", "preparation": "cut into steaks", "product_key": "breast-of-venison"}, {"raw": "1/4 pound butter", "quantity": "1/4", "unit": "lb", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "A little salt and pepper", "quantity": "", "unit": "", "item": "A little salt and pepper", "preparation": "", "product_key": "a-little-salt-and-pepper"}, {"raw": "Wheat flour or rolled crackers, for dipping", "quantity": "", "unit": "", "item": "Wheat flour or rolled crackers", "preparation": "for dipping", "product_key": "wheat-flour-or-rolled-crackers"}, {"raw": "1 heaping teaspoonful flour, for the gravy", "quantity": "1", "unit": "", "item": "heaping teaspoonful flour", "preparation": "for the gravy", "product_key": "heaping-teaspoonful-flour", "group": "Gravy"}, {"raw": "1 small teacupful boiling water", "quantity": "1", "unit": "small", "item": "teacupful boiling water", "preparation": "", "product_key": "teacupful-boiling-water"}, {"raw": "1 tablespoonful currant jelly", "quantity": "1", "unit": "", "item": "tablespoonful currant jelly", "preparation": "", "product_key": "tablespoonful-currant-jelly"}, {"raw": "Or, instead of the jelly and water: 1 glass wine with 1 tablespoonful white sugar dissolved in it", "quantity": "", "unit": "", "item": "Or", "preparation": "instead of the jelly and water: 1 glass wine with 1 tablespoonful white sugar dissolved in it", "product_key": "or"}], "steps": ["Cut a breast of venison into steaks. Make the butter hot in a pan.", "Rub the steaks over with a mixture of a little salt and pepper; dip them in wheat flour or rolled crackers, and fry a rich brown.", "When both sides are done, take them up on a dish and put a tin cover over.", "Dredge the heaping teaspoonful of flour into the butter in the pan and stir with a spoon until it is brown, without burning.", "Put to it the teacupful of boiling water with the tablespoonful of currant jelly dissolved in it; stir for a few minutes, then strain it over the meat and serve."], "notes": [{"author": "F. L. Gillette and Hugo Ziemann", "rating": 0, "text": "The source says a glass of wine, with a tablespoonful of white sugar dissolved in it, may be used for the gravy instead of the jelly and water, and that venison may also be boiled and served with boiled vegetables, pickled beets, and sauce."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.313652", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/13923", "import_status": "licensed_written", "author": "F. L. Gillette and Hugo Ziemann", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/13923", "source_work": "The Whitehouse Cookbook (1887)", "source_edition": "Project Gutenberg eBook #13923, The Whitehouse Cookbook (1887)", "source_text_url": "https://www.gutenberg.org/cache/epub/13923/pg13923.txt", "source_text_sha256": "3ed92a79980bb47b4a1f7043df61c16ea871640f60774af9743bf14f783e0a2e", "source_anchor": "line 4508: \"FRIED VENISON STEAK.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "step_groups": [{"step": 0, "group": "", "indices": [0, 1], "from": null}, {"step": 1, "group": "", "indices": [2, 3, 4], "from": null}, {"step": 4, "group": "", "indices": [5, 6], "from": null}], "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "76e011a2151e417db1af6846b42fedf7", "title": "Venison Hashed with Currant Jelly", "ingredients": [{"raw": "Cold cooked venison, cut in nice small slices", "quantity": "", "unit": "", "item": "Cold cooked venison", "preparation": "cut in nice small slices", "product_key": "cold-cooked-venison"}, {"raw": "Bones and trimmings of the venison", "quantity": "", "unit": "", "item": "Bones and trimmings of the venison", "preparation": "", "product_key": "bones-and-trimmings-of-the-venison"}, {"raw": "Water, barely enough to cover", "quantity": "", "unit": "", "item": "Water", "preparation": "barely enough to cover", "product_key": "water"}, {"raw": "Bits of butter, rolled in flour", "quantity": "", "unit": "", "item": "Bits of butter", "preparation": "rolled in flour", "product_key": "bits-of-butter"}, {"raw": "Gravy left from the venison the day before", "quantity": "", "unit": "", "item": "Gravy left from the venison the day before", "preparation": "", "product_key": "gravy-left-from-the-venison-the-day-before"}, {"raw": "Currant jelly", "quantity": "", "unit": "", "item": "Currant jelly", "preparation": "", "product_key": "currant-jelly"}], "steps": ["Cut the meat in nice small slices, and put the trimmings and bones into a saucepan with barely water enough to cover them. Let them stew for an hour.", "Strain the liquid into a stewpan; add bits of butter rolled in flour, and whatever gravy was left of the venison the day before.", "Stir in some currant jelly, and give it a boil up.", "Put in the meat and keep it over the fire just long enough to warm it through; do not allow it to boil, as it has been once cooked already."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.312399", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/13923", "import_status": "licensed_written", "author": "F. L. Gillette and Hugo Ziemann", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/13923", "source_work": "The Whitehouse Cookbook (1887)", "source_edition": "Project Gutenberg eBook #13923, The Whitehouse Cookbook (1887)", "source_text_url": "https://www.gutenberg.org/cache/epub/13923/pg13923.txt", "source_text_sha256": "3ed92a79980bb47b4a1f7043df61c16ea871640f60774af9743bf14f783e0a2e", "source_anchor": "line 4496: \"VENISON HASHED.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "77357d62678f46df9caa787d5992ed59", "title": "Venison Pie or Pastry", "ingredients": [{"raw": "Neck, breast, and shoulder of venison, cut in pieces (fat and lean together)", "quantity": "", "unit": "", "item": "Neck", "preparation": "fat and lean together, breast, and shoulder of venison, cut in pieces", "product_key": "neck"}, {"raw": "Bones and trimmings of the venison", "quantity": "", "unit": "", "item": "Bones and trimmings of the venison", "preparation": "", "product_key": "bones-and-trimmings-of-the-venison"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Water or veal broth, enough to cover", "quantity": "", "unit": "", "item": "Water or veal broth", "preparation": "enough to cover", "product_key": "water-or-veal-broth"}, {"raw": "A good rich paste, rolled rather thick", "quantity": "", "unit": "", "item": "A good rich paste", "preparation": "rolled rather thick", "product_key": "a-good-rich-paste"}, {"raw": "Nutmeg", "quantity": "", "unit": "", "item": "Nutmeg", "preparation": "", "product_key": "nutmeg"}, {"raw": "Mace", "quantity": "", "unit": "", "item": "Mace", "preparation": "", "product_key": "mace"}, {"raw": "1 glass port wine", "quantity": "1", "unit": "", "item": "glass port wine", "preparation": "", "product_key": "glass-port-wine"}, {"raw": "Bits of butter, rolled in flour", "quantity": "", "unit": "", "item": "Bits of butter", "preparation": "rolled in flour", "product_key": "bits-of-butter"}, {"raw": "Beaten egg, for brushing", "quantity": "", "unit": "", "item": "Beaten egg", "preparation": "for brushing", "product_key": "beaten-egg"}], "steps": ["Cut the meat into pieces (fat and lean together) and put the bones and trimmings into the stewpan with pepper and salt, and water or veal broth enough to cover. Simmer until you have drawn out a good gravy. Then strain it.", "Make a good rich paste and roll it rather thick. Cover the bottom and sides of a deep dish with one sheet of it.", "Put in the meat, seasoned with pepper, salt, nutmeg, and mace. Pour in the gravy prepared from the trimmings and a glass of port wine. Lay on top some bits of butter rolled in flour.", "Cover the pie with a thick lid of paste and ornament it handsomely with leaves and flowers formed with a tin cutter.", "Bake two or more hours according to the size. Just before it is done, pull it forward in the oven, and brush it over with beaten egg; push it back and let it slightly brown."], "notes": [{"author": "F. L. Gillette and Hugo Ziemann", "rating": 0, "text": "Recipe credited in the source to the Windsor Hotel, Montreal."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.310824", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/13923", "import_status": "licensed_written", "author": "F. L. Gillette and Hugo Ziemann", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/13923", "source_work": "The Whitehouse Cookbook (1887)", "source_edition": "Project Gutenberg eBook #13923, The Whitehouse Cookbook (1887)", "source_text_url": "https://www.gutenberg.org/cache/epub/13923/pg13923.txt", "source_text_sha256": "3ed92a79980bb47b4a1f7043df61c16ea871640f60774af9743bf14f783e0a2e", "source_anchor": "line 4474: \"VENISON PIE OR PASTRY.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "b6d2a7885644445c9e0f2ed6962ae64c", "title": "Baked Saddle of Venison", "ingredients": [{"raw": "1 saddle of venison, about 10 pounds", "quantity": "1", "unit": "", "item": "saddle of venison", "preparation": "about 10 pounds", "product_key": "saddle-of-venison"}, {"raw": "Salt pork, cut in strips about 2 inches long and 1/8 inch thick", "quantity": "", "unit": "", "item": "Salt pork", "preparation": "cut in strips about 2 inches long and 1/8 inch thick", "product_key": "salt-pork"}, {"raw": "2 carrots, cut in thin slices", "quantity": "2", "unit": "", "item": "carrots", "preparation": "cut in thin slices", "product_key": "carrots"}, {"raw": "1 onion, cut in thin slices", "quantity": "1", "unit": "", "item": "onion", "preparation": "cut in thin slices", "product_key": "onion"}, {"raw": "Salt pork, in thin slices, for the pan", "quantity": "", "unit": "", "item": "Salt pork", "preparation": "in thin slices, for the pan", "product_key": "salt-pork"}, {"raw": "2 bay-leaves", "quantity": "2", "unit": "", "item": "bay-leaves", "preparation": "", "product_key": "bay-leaves"}, {"raw": "2 cloves", "quantity": "2", "unit": "", "item": "cloves", "preparation": "", "product_key": "cloves"}, {"raw": "4 kernels of allspice", "quantity": "4", "unit": "", "item": "kernels of allspice", "preparation": "", "product_key": "kernels-of-allspice"}, {"raw": "1/2 lemon, sliced", "quantity": "1/2", "unit": "", "item": "lemon", "preparation": "sliced", "product_key": "lemon"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "1 quart good stock, boiling hot", "quantity": "1", "unit": "quart", "item": "good stock", "preparation": "boiling hot", "product_key": "good-stock"}, {"raw": "A small piece of butter", "quantity": "", "unit": "", "item": "A small piece of butter", "preparation": "", "product_key": "a-small-piece-of-butter"}, {"raw": "Jelly or a wine sauce, to serve", "quantity": "", "unit": "", "item": "Jelly or a wine sauce", "preparation": "to serve", "product_key": "jelly-or-a-wine-sauce"}], "steps": ["Wash the saddle carefully; see that no hairs are left dried on the outside.", "Lard the saddle with the strips of salt pork, in two rows on each side.", "In a large dripping-pan put the carrots, onion, and some salt pork cut in thin slices; add the bay-leaves, cloves, allspice, and sliced lemon, and season with salt and pepper.", "Place the saddle in the pan with the boiling stock and a small piece of butter, and let it boil about fifteen minutes on top of the stove.", "Then put it in a hot oven and bake, basting well every five minutes, until it is medium rare, so that the blood runs when cut.", "Serve with jelly or a wine sauce. If the venison is desired well done, cook much longer, and use a cream sauce with it, or stir cream into the venison gravy."], "notes": [{"author": "F. L. Gillette and Hugo Ziemann", "rating": 0, "text": "Recipe credited in the source to the Windsor Hotel, Montreal."}, {"author": "F. L. Gillette and Hugo Ziemann", "rating": 0, "text": "In ordering the saddle, the source says to ask the butcher to cut the ribs off pretty close; the ribs can go into the stock-pot for soup. It also says venison should never be roasted unless very fat; the shoulder is a roasting piece and may be done without the paper or paste."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.309123", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/13923", "import_status": "licensed_written", "author": "F. L. Gillette and Hugo Ziemann", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/13923", "source_work": "The Whitehouse Cookbook (1887)", "source_edition": "Project Gutenberg eBook #13923, The Whitehouse Cookbook (1887)", "source_text_url": "https://www.gutenberg.org/cache/epub/13923/pg13923.txt", "source_text_sha256": "3ed92a79980bb47b4a1f7043df61c16ea871640f60774af9743bf14f783e0a2e", "source_anchor": "line 4444: \"BAKED SADDLE OF VENISON.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "6be7b11233cf4aecb5a82983264e3a35", "title": "Broiled Venison Steak with Currant Jelly", "ingredients": [{"raw": "Venison steaks (delicious ones, shaped like mutton chops, are cut from the loin)", "quantity": "", "unit": "", "item": "Venison steaks", "preparation": "delicious ones, shaped like mutton chops, are cut from the loin", "product_key": "venison-steaks"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "2 tablespoonfuls currant jelly", "quantity": "2", "unit": "", "item": "tablespoonfuls currant jelly", "preparation": "", "product_key": "tablespoonfuls-currant-jelly"}, {"raw": "A piece of butter", "quantity": "", "unit": "", "item": "A piece of butter", "preparation": "", "product_key": "a-piece-of-butter"}], "steps": ["Broil the venison steaks over a clear fire, turning often. They require more cooking than beef.", "When sufficiently done, season with salt and pepper.", "Pour over two tablespoonfuls of currant jelly melted with a piece of butter.", "Serve hot on hot plates."], "notes": [], "attachments": [{"url": "/covers-open-20261109-venison1/v1-5cc8bc3300bb5f.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Venison Steak (5299299147).jpg \u2014 CC BY 2.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.307855", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-5cc8bc3300bb5f.jpg", "source": "https://www.gutenberg.org/ebooks/13923", "import_status": "licensed_written", "author": "F. L. Gillette and Hugo Ziemann", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/13923", "source_work": "The Whitehouse Cookbook (1887)", "source_edition": "Project Gutenberg eBook #13923, The Whitehouse Cookbook (1887)", "source_text_url": "https://www.gutenberg.org/cache/epub/13923/pg13923.txt", "source_text_sha256": "3ed92a79980bb47b4a1f7043df61c16ea871640f60774af9743bf14f783e0a2e", "source_anchor": "line 4433: \"BROILED VENISON STEAK.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "larsjuh", "source_url": "https://commons.wikimedia.org/wiki/File:Venison_Steak_(5299299147).jpg", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-5cc8bc3300bb5f.jpg"}, "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "5e4c0deea6b546bb82aaa005ac89eff2", "title": "Roast Haunch of Venison (White House Cook Book)", "ingredients": [{"raw": "1 haunch of venison", "quantity": "1", "unit": "", "item": "haunch of venison", "preparation": "", "product_key": "haunch-of-venison"}, {"raw": "A large sheet of thickly-buttered paper", "quantity": "", "unit": "", "item": "A large sheet of thickly-buttered paper", "preparation": "", "product_key": "a-large-sheet-of-thickly-buttered-paper"}, {"raw": "A paste of flour and water, about 3/4 inch thick", "quantity": "", "unit": "", "item": "A paste of flour and water", "preparation": "about 3/4 inch thick", "product_key": "a-paste-of-flour-and-water"}, {"raw": "2 or 3 sheets of stout paper", "quantity": "2", "unit": "", "item": "or 3 sheets of stout paper", "preparation": "", "product_key": "or-3-sheets-of-stout-paper"}, {"raw": "Twine", "quantity": "", "unit": "", "item": "Twine", "preparation": "", "product_key": "twine"}, {"raw": "A little water, for the dripping-pan", "quantity": "", "unit": "", "item": "A little water", "preparation": "for the dripping-pan", "product_key": "a-little-water", "group": "Dripping-pan"}, {"raw": "Butter or clarified drippings, for basting", "quantity": "", "unit": "", "item": "Butter or clarified drippings", "preparation": "for basting", "product_key": "butter-or-clarified-drippings"}, {"raw": "Flour, to dredge lightly", "quantity": "", "unit": "", "item": "Flour", "preparation": "to dredge lightly", "product_key": "flour"}, {"raw": "Unflavored gravy made with a thickening, for the tureen", "quantity": "", "unit": "", "item": "Unflavored gravy made with a thickening", "preparation": "for the tureen", "product_key": "unflavored-gravy-made-with-a-thickening", "group": "Tureen"}, {"raw": "Good currant jelly, to serve", "quantity": "", "unit": "", "item": "Good currant jelly", "preparation": "to serve", "product_key": "good-currant-jelly"}], "steps": ["Wash the haunch slightly in tepid water and dry it thoroughly by rubbing it with a clean, soft cloth.", "Lay over the fat side a large sheet of thickly-buttered paper, and next the flour-and-water paste about three-quarters of an inch thick. Cover this again with two or three sheets of stout paper and secure the whole well with twine.", "Put down to roast with a little water in the dripping-pan. Let the fire be clear and strong; baste the paper immediately with butter or clarified drippings.", "Roast the joint from three to four hours, according to its weight and quality. Doe venison will require half an hour less time than buck venison.", "About twenty minutes before the joint is done remove the paste and paper, baste the meat in every part with butter, and dredge it very lightly with flour. Let it take a pale brown color.", "Serve hot with unflavored gravy made with a thickening in a tureen and good currant jelly."], "notes": [{"author": "F. L. Gillette and Hugo Ziemann", "rating": 0, "text": "Recipe credited in the source to the Windsor Hotel, Montreal."}, {"author": "F. L. Gillette and Hugo Ziemann", "rating": 0, "text": "The source adds that venison is much better when the deer was killed in the autumn, when wild berries are plentiful."}], "attachments": [{"url": "/covers-open-20261109-venison1/v1-8a75b52006e5e2.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Hirschbraten Goldener Hirsch Hirschbach.jpg \u2014 CC BY-SA 4.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.306185", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-8a75b52006e5e2.jpg", "source": "https://www.gutenberg.org/ebooks/13923", "import_status": "licensed_written", "author": "F. L. Gillette and Hugo Ziemann", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/13923", "source_work": "The Whitehouse Cookbook (1887)", "source_edition": "Project Gutenberg eBook #13923, The Whitehouse Cookbook (1887)", "source_text_url": "https://www.gutenberg.org/cache/epub/13923/pg13923.txt", "source_text_sha256": "3ed92a79980bb47b4a1f7043df61c16ea871640f60774af9743bf14f783e0a2e", "source_anchor": "line 4410: \"ROAST HAUNCH OF VENISON.\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "Benreis", "source_url": "https://commons.wikimedia.org/wiki/File:Hirschbraten_Goldener_Hirsch_Hirschbach.jpg", "license": "CC BY-SA 4.0", "license_url": "https://creativecommons.org/licenses/by-sa/4.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-8a75b52006e5e2.jpg"}, "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "a860f67bb99247aeb179f9a7e0c4e221", "title": "Venison Cutlets with Apples", "ingredients": [{"raw": "4 apples", "quantity": "4", "unit": "", "item": "apples", "preparation": "", "product_key": "apples"}, {"raw": "Powdered sugar, to sprinkle", "quantity": "", "unit": "", "item": "Powdered sugar", "preparation": "to sprinkle", "product_key": "powdered-sugar"}, {"raw": "1/3 cup Port wine", "quantity": "1/3", "unit": "cup", "item": "Port wine", "preparation": "", "product_key": "port-wine"}, {"raw": "1 slice of venison, 1/2 inch thick", "quantity": "1", "unit": "slice", "item": "of venison", "preparation": "1/2 inch thick", "product_key": "of-venison"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Butter, just enough to prevent sticking", "quantity": "", "unit": "", "item": "Butter", "preparation": "just enough to prevent sticking", "product_key": "butter"}, {"raw": "3 tablespoons butter, for the sauce", "quantity": "3", "unit": "tbsp", "item": "butter", "preparation": "for the sauce", "product_key": "butter", "group": "Sauce"}, {"raw": "12 candied cherries, cut in halves", "quantity": "12", "unit": "", "item": "candied cherries", "preparation": "cut in halves", "product_key": "candied-cherries"}], "steps": ["Wipe, core, and cut the apples in 1/4 inch slices. Sprinkle with powdered sugar, and add the Port wine; cover, and let stand thirty minutes.", "Drain the apples (keep the wine) and saut\u00e9 them in butter.", "Cut the slice of venison into cutlets. Sprinkle with salt and pepper.", "Cook the cutlets three or four minutes in a hot chafing-dish, using just enough butter to prevent sticking. Remove from the dish.", "Melt the 3 tablespoons butter in the dish, add the wine drained from the apples and the candied cherries cut in halves.", "Reheat the cutlets in the sauce, and serve with the apples."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.304700", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/65061", "import_status": "licensed_written", "author": "Fannie Merritt Farmer", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "A chafing-dish recipe.", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/65061", "source_work": "The Boston Cooking-School Cook Book (revised edition, copyrighted 1896-1906)", "source_edition": "Project Gutenberg eBook #65061, The Boston Cooking-School Cook Book (revised edition, copyrighted 1896-1906)", "source_text_url": "https://www.gutenberg.org/cache/epub/65061/pg65061.txt", "source_text_sha256": "d2718031e98e4f4bc2237353a47ad7e2885aadec01a0b19a057f563ad3c6bbe1", "source_anchor": "line 28620: \"Venison Cutlets with Apples\"", "game_animal": "venison", "collection_added": "20261109-venison1", "step_groups": [{"step": 0, "group": "", "indices": [0, 1, 2], "from": null}, {"step": 1, "group": "", "indices": [6, 7], "from": null}, {"step": 2, "group": "", "indices": [3, 4, 5], "from": null}, {"step": 4, "group": "", "indices": [8], "from": null}], "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "cfcc681b6a7849e5a94920a149b41fc3", "title": "Venison Cutlets with Port Wine Sauce", "ingredients": [{"raw": "Slices of venison cut from the loin, cleaned and trimmed", "quantity": "", "unit": "slices", "item": "of venison cut from the loin", "preparation": "cleaned and trimmed", "product_key": "of-venison-cut-from-the-loin"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Melted butter or olive oil, for brushing", "quantity": "", "unit": "", "item": "Melted butter or olive oil", "preparation": "for brushing", "product_key": "melted-butter-or-olive-oil"}, {"raw": "Soft stale bread crumbs, for rolling", "quantity": "", "unit": "", "item": "Soft stale bread crumbs", "preparation": "for rolling", "product_key": "soft-stale-bread-crumbs"}, {"raw": "Port Wine Sauce, to serve", "quantity": "", "unit": "", "item": "Port Wine Sauce", "preparation": "to serve", "product_key": "port-wine-sauce"}], "steps": ["Clean and trim the slices of venison cut from the loin. Sprinkle with salt and pepper.", "Brush over with melted butter or olive oil, and roll in soft stale bread crumbs.", "Place in a broiler and broil five minutes, or saut\u00e9 in butter.", "Serve with Port Wine Sauce."], "notes": [{"author": "Fannie Merritt Farmer", "rating": 0, "text": "The source names Port Wine Sauce as the accompaniment but gives its recipe elsewhere in the book."}], "attachments": [{"url": "/covers-open-20261109-venison1/v1-f3ea94a0f9866c.jpg", "mime": "image/jpeg", "kind": "photo", "name": "Herb Crusted Venison Medallions (3084102528).jpg \u2014 CC BY-SA 2.0"}], "favorite": false, "created_at": "2026-11-09T23:27:30.303080", "candidate_id": "", "cover_url": "/covers-open-20261109-venison1/v1-f3ea94a0f9866c.jpg", "source": "https://www.gutenberg.org/ebooks/65061", "import_status": "licensed_written", "author": "Fannie Merritt Farmer", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/65061", "source_work": "The Boston Cooking-School Cook Book (revised edition, copyrighted 1896-1906)", "source_edition": "Project Gutenberg eBook #65061, The Boston Cooking-School Cook Book (revised edition, copyrighted 1896-1906)", "source_text_url": "https://www.gutenberg.org/cache/epub/65061/pg65061.txt", "source_text_sha256": "d2718031e98e4f4bc2237353a47ad7e2885aadec01a0b19a057f563ad3c6bbe1", "source_anchor": "line 13045: \"Venison Cutlets\"", "game_animal": "venison", "collection_added": "20261109-venison1", "photo_credit": {"creator": "Mack Male from Edmonton, AB, Canada", "source_url": "https://commons.wikimedia.org/wiki/File:Herb_Crusted_Venison_Medallions_(3084102528).jpg", "license": "CC BY-SA 2.0", "license_url": "https://creativecommons.org/licenses/by-sa/2.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits. Illustrative photo of a venison dish.", "credit_for_url": "/covers-open-20261109-venison1/v1-f3ea94a0f9866c.jpg"}, "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "7a8c0ad3b94a43ad918d4f34f762fdd4", "title": "Venison Steak with Chestnut Sauce", "ingredients": [{"raw": "Venison steak", "quantity": "", "unit": "", "item": "Venison steak", "preparation": "", "product_key": "venison-steak"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "For the chestnut sauce:", "quantity": "", "unit": "", "item": "For the chestnut sauce:", "preparation": "", "product_key": "for-the-chestnut-sauce", "section_header": true, "group": "Chestnut sauce"}, {"raw": "1/2 onion, cut in small pieces", "quantity": "1/2", "unit": "", "item": "onion", "preparation": "cut in small pieces", "product_key": "onion"}, {"raw": "6 slices carrot, cut in small pieces", "quantity": "6", "unit": "slices", "item": "carrot", "preparation": "cut in small pieces", "product_key": "carrot"}, {"raw": "2 tablespoons butter", "quantity": "2", "unit": "tbsp", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "3 tablespoons flour", "quantity": "3", "unit": "tbsp", "item": "flour", "preparation": "", "product_key": "flour"}, {"raw": "1 1/2 cups Brown Stock", "quantity": "1 1/2", "unit": "cups", "item": "Brown Stock", "preparation": "", "product_key": "brown-stock"}, {"raw": "1 sprig parsley", "quantity": "1", "unit": "sprig", "item": "parsley", "preparation": "", "product_key": "parsley"}, {"raw": "1 bit bay leaf", "quantity": "1", "unit": "", "item": "bit bay leaf", "preparation": "", "product_key": "bit-bay-leaf"}, {"raw": "8 peppercorns", "quantity": "8", "unit": "", "item": "peppercorns", "preparation": "", "product_key": "peppercorns"}, {"raw": "1 teaspoon salt", "quantity": "1", "unit": "tsp", "item": "salt", "preparation": "", "product_key": "salt"}, {"raw": "3 tablespoons Madeira wine", "quantity": "3", "unit": "tbsp", "item": "Madeira wine", "preparation": "", "product_key": "madeira-wine"}, {"raw": "1 cup boiled French chestnuts", "quantity": "1", "unit": "cup", "item": "boiled French chestnuts", "preparation": "", "product_key": "boiled-french-chestnuts"}, {"raw": "1 tablespoon butter", "quantity": "1", "unit": "tbsp", "item": "butter", "preparation": "", "product_key": "butter"}], "steps": ["Wipe the steak, sprinkle with salt and pepper, place on a greased broiler, and broil five minutes. Remove to a hot platter.", "For the sauce, fry the onion and carrot in the 2 tablespoons butter five minutes. Add the flour and stir until well browned.", "Add the Brown Stock, parsley, bay leaf, peppercorns, and 1 teaspoon salt. Let simmer twenty minutes, then strain.", "Add the Madeira wine, the boiled French chestnuts, and the remaining 1 tablespoon butter.", "Pour the chestnut sauce over the steak."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T23:27:30.301493", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/65061", "import_status": "licensed_written", "author": "Fannie Merritt Farmer", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/65061", "source_work": "The Boston Cooking-School Cook Book (revised edition, copyrighted 1896-1906)", "source_edition": "Project Gutenberg eBook #65061, The Boston Cooking-School Cook Book (revised edition, copyrighted 1896-1906)", "source_text_url": "https://www.gutenberg.org/cache/epub/65061/pg65061.txt", "source_text_sha256": "d2718031e98e4f4bc2237353a47ad7e2885aadec01a0b19a057f563ad3c6bbe1", "source_anchor": "line 13031: \"Venison Steak, Chestnut Sauce\"", "game_animal": "venison", "collection_added": "20261109-venison1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "d2241ce2317d4c2f9194412de41222e3", "title": "Venison Steaks, Saut\u00e9d, with Cumberland Sauce", "ingredients": [{"raw": "Venison steaks, cut in circular pieces (trimmings saved for making stock)", "quantity": "", "unit": "", "item": "Venison steaks", "preparation": "trimmings saved for making stock, cut in circular pieces", "product_key": "venison-steaks"}, {"raw": "Butter, for the hot frying-pan", "quantity": "", "unit": "", "item": "Butter", "preparation": "for the hot frying-pan", "product_key": "butter", "group": "Hot frying-pan"}, {"raw": "For the Cumberland sauce:", "quantity": "", "unit": "", "item": "For the Cumberland sauce:", "preparation": "", "product_key": "for-the-cumberland-sauce", "section_header": true, "group": "Cumberland sauce"}, {"raw": "2 tablespoons citron, cut in julienne-shaped pieces", "quantity": "2", "unit": "tbsp", "item": "citron", "preparation": "cut in julienne-shaped pieces", "product_key": "citron"}, {"raw": "2 tablespoons glac\u00e9d cherries", "quantity": "2", "unit": "tbsp", "item": "glac\u00e9d cherries", "preparation": "", "product_key": "glac-d-cherries"}, {"raw": "1 tablespoon Sultana raisins", "quantity": "1", "unit": "tbsp", "item": "Sultana raisins", "preparation": "", "product_key": "sultana-raisins"}, {"raw": "Port wine, enough for soaking the fruit", "quantity": "", "unit": "", "item": "Port wine", "preparation": "enough for soaking the fruit", "product_key": "port-wine"}, {"raw": "1/3 cup Port wine, for cooking the fruit", "quantity": "1/3", "unit": "cup", "item": "Port wine", "preparation": "for cooking the fruit", "product_key": "port-wine"}, {"raw": "1/2 tumbler currant jelly", "quantity": "1/2", "unit": "", "item": "tumbler currant jelly", "preparation": "", "product_key": "tumbler-currant-jelly"}, {"raw": "1 1/3 cups Brown Sauce", "quantity": "1 1/3", "unit": "cups", "item": "Brown Sauce", "preparation": "", "product_key": "brown-sauce"}, {"raw": "2 tablespoons shredded almonds", "quantity": "2", "unit": "tbsp", "item": "shredded almonds", "preparation": "", "product_key": "shredded-almonds"}], "steps": ["Cut the venison steaks in circular pieces and keep the trimmings for making stock.", "For the Cumberland sauce, soak the citron, glac\u00e9d cherries, and Sultana raisins in Port wine for several hours.", "Drain the fruit and cook it five minutes in the one-third cup Port wine.", "Add the currant jelly and, as soon as the jelly is dissolved, add the Brown Sauce and the shredded almonds.", "Saut\u00e9 the steaks in a hot buttered frying-pan and serve with the Cumberland sauce."], 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Pulse in half the crushed cookies. Spoon or pour into a glass and add remaining crumbs."], "source": "", "author": "", "category": "Desserts", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:1bb1e3ef4c59ecb8c2fd930a454401fe53ffc09d52486b469bd24e29794361c7", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "901dde18a1ce43a89f5b79ded35d5a61"}, {"id": "e5ae042942cc4f3bb2c7b673267d1692", "title": "4-Ingredient McDonald's Tartar", "ingredients": [{"raw": "1 cup mayonnaise", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-mayonnaise"}, {"raw": "1 teaspoon sugar", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-teaspoon-sugar"}, {"raw": "2 teaspoons dill pickle relish", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-teaspoons-dill-pickle-relish"}, {"raw": "3 teaspoons white onion (finely chopped)", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "3-teaspoons-white-onion-finely-chopped"}], "steps": ["Combine mayonnaise, sugar, pickle relish, and finely chopped onion. Cover and let rest at least 30 minutes before serving."], "source": "", "author": "", "category": "Mains", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:057400d6c60bf778d2a9ab33d82f1a1d4b50db2f8becde26b09b80525e2cde24", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "photo_credit": {"creator": "Adrian Dre\u00dfler from Germany", "source_url": "https://commons.wikimedia.org/wiki/File:White_wine_sauce.jpg", "license": "CC BY 2.0", "license_url": "https://creativecommons.org/licenses/by/2.0", "changes": "Reduced-size Commons preview; displayed with app cover cropping. No color or food-content edits.", "credit_for_url": "/covers-open-20261109/p1-c63045f2217343.jpg", "matched_on": "dish title \u201cwine sauce\u201d = Wikipedia article \u201cWine sauce\u201d"}, "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "e98c5a391179497485ceeb2f0a465fff"}, {"id": "3adac5f078a64ee692915a5e3c6d61c5", "title": "3-Ingredient Pineapple Angel Food Cake", "ingredients": [{"raw": "1 box Angel Food Cake mix (- use one step mix)", "quantity": "1", "unit": "", "item": "box Angel Food Cake mix", "preparation": "- use one step mix", "product_key": "box-angel-food-cake-mix"}, {"raw": "20 ounces crushed pineapple (packed in its own juice, do not use packed in syrup)", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "20-ounces-crushed-pineapple-packed-in-its-own-juice-do-not-use-packed-in-syrup"}, {"raw": "1 teaspoon vanilla", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-teaspoon-vanilla"}], "steps": ["Heat oven to 350 F. By hand, mix one-step angel food cake mix, vanilla, and pineapple with its juice. Spread in an ungreased 9-by-13-inch pan and bake 30-35 minutes."], "source": "", "author": "", "category": "Desserts", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:224e3fb0b2c20beac43ce541abb3fd14fd4102dbbaaa036a2f3a2fcc2dda2a75", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "fa85876c39f44764a7100d8dea50a88b"}, {"id": "0e3ce031918b43fbab71cda9bb18a0db", "title": "3-Ingredient Imitation Crab Salad Easy", "ingredients": [{"raw": "2 pounds imitation crab meat (chopped into small pieces)", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-pounds-imitation-crab-meat-chopped-into-small-pieces"}, {"raw": "1/3 cup sliced green onion tops", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-3-cup-sliced-green-onion-tops"}, {"raw": "1/2 cup mayonnaise", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-2-cup-mayonnaise"}], "steps": ["Mix chopped imitation crab, sliced green onion, and mayonnaise thoroughly. Cover and refrigerate a few hours before serving."], "source": "", "author": "", "category": "Salads", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:14ad73302fcf2af0605152e696b2179271018dd6d5b7b540fe40df38139d6b20", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "fa85876c39f44764a7100d8dea50a88b"}, {"id": "d0c77b591dcd41f19e9a1e3e03879d17", "title": "3-Ingredient Beer Biscuits", "ingredients": [{"raw": "4 cups Bisquick Original Pancake & Baking Mix", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "4-cups-bisquick-original-pancake-baking-mix"}, {"raw": "2 tablespoons sugar", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-tablespoons-sugar"}, {"raw": "12 ounces beer (room temperature)", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "12-ounces-beer-room-temperature"}], "steps": ["Heat oven to 350 F and lightly grease a sheet. Mix Bisquick and sugar, pour in beer, and stir only until dough comes together. Drop spoonfuls on the sheet, or gently roll and cut on a lightly floured surface. Bake 15-20 minutes until golden and serve warm."], "source": "", "author": "", "category": "Baking", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:232aec548327b2e4d175c92b8ddf77b438dff0d74c92e930e79b14d45a3a0351", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "fa85876c39f44764a7100d8dea50a88b"}, {"id": "9ab80839c6334503bd17c7313a154795", "title": "2-Ingredient Starbucks Classic Syrup", "ingredients": [{"raw": "2 cups white granulated sugar", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-cups-white-granulated-sugar"}, {"raw": "1 cup water", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-water"}], "steps": ["Heat sugar and water together, stirring until completely dissolved. Cool fully, then transfer to a jar."], "source": "", "author": "", "category": "Mains", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:8face3226e5f7e0c29d6f6725d92f5527112bbb2c8dbe1b4f87243f16fe58ed6", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "fa85876c39f44764a7100d8dea50a88b"}, {"id": "c36c4524c6a44a88831e66811a9f1e47", "title": "2-Ingredient Homemade Magic Shell", "ingredients": [{"raw": "12 ounces chocolate chips", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "12-ounces-chocolate-chips"}, {"raw": "6 ounces coconut oil (butter may be substituted)", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "6-ounces-coconut-oil-butter-may-be-substituted"}], "steps": ["Melt chocolate in the microwave in 30-second intervals, stirring between each. Warm coconut oil until liquid. Stir together until completely smooth; spoon over cold ice cream to set."], "source": "", "author": "", "category": "Snacks", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:6368535a9fe3fde9c32c78db52f5016a2f1d13b2ebb86ffb77df5816aee94aca", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "fa85876c39f44764a7100d8dea50a88b"}, {"id": "59d800109f5d41409da8819c10b4a6c2", "title": "Starbucks Vanilla Syrup Recipe - Easy 3-Ingredients", "ingredients": [{"raw": "2 cups white granulated sugar", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-cups-white-granulated-sugar"}, {"raw": "1 cup water", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-water"}, {"raw": "2 teaspoons vanilla extract", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-teaspoons-vanilla-extract"}], "steps": ["Blend sugar with water for 7 minutes. Blend in vanilla for another 15 seconds, then pour into a jar."], "source": "", "author": "", "category": "Mains", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:cac9df2f8d894aeb1df039a86757ed5be9d3783fb28a44283322bde164c49fa1", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "0506083dd8fd4e05bbc911f2d71b74b4"}, {"id": "242d6e70f0b342c2b4915011aa3dee46", "title": "Starbucks Lemonade: 3-Ingredient Summer Refresher", "ingredients": [{"raw": "2 cups cold water", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-cups-cold-water"}, {"raw": "1/3 cup granulated sugar", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-3-cup-granulated-sugar"}, {"raw": "1/3 cup lemon juice", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-3-cup-lemon-juice"}, {"raw": "ice (to serve)", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "ice-to-serve"}, {"raw": "2 lemon slices (to garnish (optional))", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-lemon-slices-to-garnish-optional"}], "steps": ["Stir water, sugar, and lemon juice until the sugar dissolves completely. Divide over ice and add optional lemon slices."], "source": "", "author": "", "category": "Beverages", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:94b2350bf866d3790aed6ba4d8782b5f81c2bf520e7378d410bf2190bbdfd478", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "ffe4be4001524d23bb606d6ca467f78d"}, {"id": "82c2e58bd13148959ba4ab646a16a9a3", "title": "Sonic Cherry Limeade: 3-Ingredient Recipe", "ingredients": [{"raw": "12 ounces Sprite", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "12-ounces-sprite"}, {"raw": "2 tablespoons Cherry Syrup", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-tablespoons-cherry-syrup"}, {"raw": "1/3 Lime", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-3-lime"}, {"raw": "1 cup Ice", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-ice"}], "steps": ["Add cherry syrup to a tall glass and squeeze in lime juice. Pour in Sprite, then add ice and stir."], "source": "", "author": "", "category": "Mains", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:aae70f770169062411b049142d84bbb6a909f4c0da9cd89f73c4d064436a1c76", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "f8d6dcc83caa47c1ac9d0812492c901f"}, {"id": "e68b14480c0a4e7cb7c1ff392081ac06", "title": "Merichka's Sweet & Tangy Salad Dressing - Famous Recipe", "ingredients": [{"raw": "1 cup Ketchup", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-ketchup"}, {"raw": "1 cup Vegetable Oil", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-vegetable-oil"}, {"raw": "1/2 cup Vinegar", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-2-cup-vinegar"}, {"raw": "1/4 cup Water", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-4-cup-water"}, {"raw": "1/2 cup Sugar", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-2-cup-sugar"}, {"raw": "1 tablespoon Black Pepper", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-tablespoon-black-pepper"}, {"raw": "1 teaspoon Garlic Powder", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-teaspoon-garlic-powder"}], "steps": ["Combine all measured ingredients in a dressing bottle and shake thoroughly. Chill before pouring over salad."], "source": "", "author": "", "category": "Sauces", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:bc968fbad3a7ecb4779df1f031e66968046681f16452066d266f0aa6e64dda18", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "262e83d468e24535992967de0ecc71cd"}, {"id": "1ff730d7372e4bc193d6875436766dcc", "title": "Lady Bird Johnson's Pedernales River Chili - No Beans", "ingredients": [{"raw": "4 pounds beef chuck roast (cut into 1-inch cubes)", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "4-pounds-beef-chuck-roast-cut-into-1-inch-cubes"}, {"raw": "1 cup diced onion", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-diced-onion"}, {"raw": "2 teaspoons chopped garlic", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-teaspoons-chopped-garlic"}, {"raw": "1 teaspoon dried Mexican oregano", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-teaspoon-dried-mexican-oregano"}, {"raw": "1 teaspoon ground cumin", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-teaspoon-ground-cumin"}, {"raw": "2 tablespoons chili powder ((McCormick brand is preferred))", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-tablespoons-chili-powder-mccormick-brand-is-preferred"}, {"raw": "1 can whole tomatoes with their liquid ((14.5 ounces))", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-can-whole-tomatoes-with-their-liquid-14-5-ounces"}, {"raw": "2 to 6 generous dashes liquid hot sauce ((Frank\u2019s RedHot Sauce is preferred))", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-to-6-generous-dashes-liquid-hot-sauce-frank-s-redhot-sauce-is-preferred"}, {"raw": "2 cups hot water", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-cups-hot-water"}, {"raw": "salt (to taste)", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "salt-to-taste"}], "steps": ["Brown cubed beef with onion and garlic. Add oregano, cumin, chili powder, tomatoes, hot sauce and water. Bring to a boil, then simmer about 1 hour until beef is tender, skimming excess fat. Salt to taste."], "source": "", "author": "", "category": "Sauces", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:50a7b15a57f08af7650bfc30b64c6bfad055451cddcbc930854b381821c044f1", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "0635620a260049ca80a16f135c5307d2"}, {"id": "234b785dd18145539c1d3b7fb5ef746d", "title": "Houlihan's Honey Mustard Sauce - Easy 4-Ingredient Recipe", "ingredients": [{"raw": "4 tablespoons Mr. Mustard Hot Mustard", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "4-tablespoons-mr-mustard-hot-mustard"}, {"raw": "6 tablespoons mayonnaise", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "6-tablespoons-mayonnaise"}, {"raw": "4 tablespoons honey", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "4-tablespoons-honey"}, {"raw": "4 tablespoons chives", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "4-tablespoons-chives"}], "steps": ["Stir mustard, mayonnaise, honey, and chives until uniform. Allow a few hours, or overnight, for the flavors to develop before serving."], "source": "", "author": "", "category": "Sauces", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:5d38403a9dc531311edd797a5d5416adb2f594b44a3ec9ef5b851bc5bd9f2a73", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "a9de7f67bbb746c3992bcc1707a89be8"}, {"id": "78cd0123040e4174a46e7d307445e33e", "title": "French Vanilla Coffee Creamer - Easy 3-Ingredient", "ingredients": [{"raw": "14 ounces sweetened condensed milk", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "14-ounces-sweetened-condensed-milk"}, {"raw": "15 ounces evaporated milk", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "15-ounces-evaporated-milk"}, {"raw": "2 teaspoons vanilla extract", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-teaspoons-vanilla-extract"}], "steps": ["Blend condensed milk, evaporated milk, and vanilla for about 30 seconds, until uniform. Keep refrigerated in a sealed container and add to coffee as desired."], "source": "", "author": "", "category": "Mains", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:c57ea4be133165219092fed7dc60eac8e56061b1322910c83975016c413c53fd", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "0466d5dbe18544508dd767b9984d12d3"}, {"id": "651e751febb7413eaffadcdb2fd50b8f", "title": "7 Layer Dip", "ingredients": [{"raw": "20 ounces Frito Lay bean dip", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "20-ounces-frito-lay-bean-dip"}, {"raw": "1 \u00bd cups guacamole", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cups-guacamole"}, {"raw": "2 \u00bc cups sour cream", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "2-cups-sour-cream"}, {"raw": "1 package taco seasoning mix", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-package-taco-seasoning-mix"}, {"raw": "1 cup chopped green onion", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-chopped-green-onion"}, {"raw": "1 cup seeded chopped tomatoes", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-seeded-chopped-tomatoes"}, {"raw": "1 cup sliced black olives", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-sliced-black-olives"}, {"raw": "1 cup shredded Cheddar cheese", "quantity": "", "unit": "", "item": "", "preparation": "", "product_key": "1-cup-shredded-cheddar-cheese"}], "steps": ["In a 13-by-9-inch serving dish, layer bean dip, then guacamole. Mix sour cream with taco seasoning and spread over the guacamole. Add green onion, tomato, olives, and finally cheddar. Serve immediately or keep refrigerated until serving."], "source": "", "author": "", "category": "Snacks", "cuisine": "", "protein": "", "method": "", "servings": "", "created_at": "2026-11-09T22:13:29.345202", "published": true, "favorite": false, "notes": [], "attachments": [], "cover_url": "", "candidate_id": "", "import_status": "book_import", "paprika_uid": "", "paprika_key": "content:ff38349a9edea4a62139e0987e13cf2d83b415f9f3c763c0830cd0b7451bc5e5", "book_import_id": "85b7cd99407b4e7bba6f368e109a17bd", "import_format": "pdf", "source_group": "my_books", "prep_time": "", "cook_time": "", "total_time": "", "nutritional_info": "", "description": "", "book_import_complete": true, "equipment": [], "small_appliances": [], "published_at": "2026-11-09T22:13:29.345202", "headnote": "", "source_label": "Mikey's Restaurant Clone Recipes", "recovered_from_neighbor": "6204d9405cab422db29606095ac21fd0"}, {"id": "99526720d6f3413da22292b23f04b4bc", "title": "Pheasant Stuffed with Tomatoes", "ingredients": [{"raw": "1 pheasant, trussed for roasting", "quantity": "1", "unit": "", "item": "pheasant", "preparation": "trussed for roasting", "product_key": "pheasant"}, {"raw": "For the forcemeat:", "quantity": "", "unit": "", "item": "For the forcemeat:", "preparation": "", "product_key": "for-the-forcemeat", "section_header": true, "group": "Forcemeat"}, {"raw": "6 tomatoes, pounded in the mortar", "quantity": "6", "unit": "", "item": "tomatoes", "preparation": "pounded in the mortar", "product_key": "tomatoes"}, {"raw": "1 tablespoonful breadcrumbs", "quantity": "1", "unit": "", "item": "tablespoonful breadcrumbs", "preparation": "", "product_key": "tablespoonful-breadcrumbs"}, {"raw": "A shallot", "quantity": "", "unit": "", "item": "A shallot", "preparation": "", "product_key": "a-shallot"}, {"raw": "A mushroom", "quantity": "", "unit": "", "item": "A mushroom", "preparation": "", "product_key": "a-mushroom"}, {"raw": "1/2 clove of garlic", "quantity": "1/2", "unit": "clove", "item": "of garlic", "preparation": "", "product_key": "of-garlic"}, {"raw": "1 teaspoonful parsley", "quantity": "1", "unit": "", "item": "teaspoonful parsley", "preparation": "", "product_key": "teaspoonful-parsley"}, {"raw": "1/2 ounce butter", "quantity": "1/2", "unit": "oz", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "Pepper and salt to taste", "quantity": "", "unit": "", "item": "Pepper and salt to taste", "preparation": "", "product_key": "pepper-and-salt-to-taste"}, {"raw": "Yolk of 1 egg, to bind", "quantity": "", "unit": "", "item": "Yolk of 1 egg", "preparation": "to bind", "product_key": "yolk-of-1-egg"}, {"raw": "Slices of bacon, to cover the bird", "quantity": "", "unit": "slices", "item": "of bacon", "preparation": "to cover the bird", "product_key": "of-bacon"}, {"raw": "Mushroom or tomato sauce, which may be served in a tureen", "quantity": "", "unit": "", "item": "Mushroom or tomato sauce", "preparation": "which may be served in a tureen", "product_key": "mushroom-or-tomato-sauce"}], "steps": ["Truss a pheasant for roasting, and fill it with a forcemeat made of six tomatoes pounded in the mortar, with a tablespoonful of breadcrumbs, a shalot, a mushroom, half a clove of garlic, a teaspoonful of parsley, and half an ounce of butter, pepper and salt to taste. Bind together with the yolk of an egg.", "Cover the bird with slices of bacon and roast before a clear fire. Mushroom or tomato sauce may be served in a tureen with it."], "notes": [{"author": "Mrs. De Salis (Harriet Anne de Salis)", "rating": 0, "text": "The source says partridge and grouse are also very delicious stuffed in this way."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.628705", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/31982", "import_status": "licensed_written", "author": "Mrs. De Salis (Harriet Anne de Salis)", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/31982", "source_work": "Dressed Game and Poultry \u00e0 la Mode", "source_edition": "Project Gutenberg eBook #31982, Dressed Game and Poultry \u00e0 la Mode", "source_text_url": "https://www.gutenberg.org/cache/epub/31982/pg31982.txt", "source_text_sha256": "28b0efec16e5c5112b5a89cb6b656ae6d24793b9178115e62cc42e871fa7d38a", "source_anchor": "line 1636: \"Pheasant Stuffed with Tomatoes.\"", "game_animal": "pheasant", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "b75c5ca02dfa4a6fb5bab65ae68b09f1", "title": "Pheasant Stuffed with Oysters", "ingredients": [{"raw": "1 pheasant, trussed for roasting", "quantity": "1", "unit": "", "item": "pheasant", "preparation": "trussed for roasting", "product_key": "pheasant"}, {"raw": "For the forcemeat:", "quantity": "", "unit": "", "item": "For the forcemeat:", "preparation": "", "product_key": "for-the-forcemeat", "section_header": true, "group": "Forcemeat"}, {"raw": "2 dozen oysters, pounded in the mortar", "quantity": "2", "unit": "", "item": "dozen oysters", "preparation": "pounded in the mortar", "product_key": "dozen-oysters"}, {"raw": "1 tablespoonful brown breadcrumbs", "quantity": "1", "unit": "", "item": "tablespoonful brown breadcrumbs", "preparation": "", "product_key": "tablespoonful-brown-breadcrumbs"}, {"raw": "1/2 ounce fresh butter", "quantity": "1/2", "unit": "oz", "item": "fresh butter", "preparation": "", "product_key": "fresh-butter"}, {"raw": "1 dessertspoonful lemon juice", "quantity": "1", "unit": "", "item": "dessertspoonful lemon juice", "preparation": "", "product_key": "dessertspoonful-lemon-juice"}, {"raw": "1 boned anchovy", "quantity": "1", "unit": "", "item": "boned anchovy", "preparation": "", "product_key": "boned-anchovy"}, {"raw": "A little cayenne", "quantity": "", "unit": "", "item": "A little cayenne", "preparation": "", "product_key": "a-little-cayenne"}, {"raw": "Yolk of 1 egg, to bind", "quantity": "", "unit": "", "item": "Yolk of 1 egg", "preparation": "to bind", "product_key": "yolk-of-1-egg"}, {"raw": "Thin slices of fat bacon, tied on securely", "quantity": "", "unit": "", "item": "Thin slices of fat bacon", "preparation": "tied on securely", "product_key": "thin-slices-of-fat-bacon"}, {"raw": "Clear gravy", "quantity": "", "unit": "", "item": "Clear gravy", "preparation": "", "product_key": "clear-gravy"}, {"raw": "Bread sauce, handed in a tureen", "quantity": "", "unit": "", "item": "Bread sauce", "preparation": "handed in a tureen", "product_key": "bread-sauce"}], "steps": ["Truss a pheasant for roasting and fill it with forcemeat made of two dozen oysters pounded in the mortar, with a tablespoonful of brown breadcrumbs, half an ounce of fresh butter, a dessertspoonful of lemon juice, a boned anchovy, and a little cayenne. Mix these ingredients thoroughly and bind them with the yolk of an egg.", "Cover the bird with thin slices of fat bacon tied on securely, and roast before a clear fire.", "When done, dish up with clear gravy, and hand bread sauce in a tureen with it."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.627397", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/31982", "import_status": "licensed_written", "author": "Mrs. De Salis (Harriet Anne de Salis)", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/31982", "source_work": "Dressed Game and Poultry \u00e0 la Mode", "source_edition": "Project Gutenberg eBook #31982, Dressed Game and Poultry \u00e0 la Mode", "source_text_url": "https://www.gutenberg.org/cache/epub/31982/pg31982.txt", "source_text_sha256": "28b0efec16e5c5112b5a89cb6b656ae6d24793b9178115e62cc42e871fa7d38a", "source_anchor": "line 1624: \"Pheasant Stuffed with Oysters.\"", "game_animal": "pheasant", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "9696c2366de7431a8a33802b8ce8a085", "title": "Salmi of Pheasant", "ingredients": [{"raw": "1 pheasant", "quantity": "1", "unit": "", "item": "pheasant", "preparation": "", "product_key": "pheasant"}, {"raw": "1 ounce fresh butter", "quantity": "1", "unit": "oz", "item": "fresh butter", "preparation": "", "product_key": "fresh-butter"}, {"raw": "A bayleaf", "quantity": "", "unit": "", "item": "A bayleaf", "preparation": "", "product_key": "a-bayleaf"}, {"raw": "A bouquet garni", "quantity": "", "unit": "", "item": "A bouquet garni", "preparation": "", "product_key": "a-bouquet-garni"}, {"raw": "1/2 pint Espagnole sauce", "quantity": "1/2", "unit": "pint", "item": "Espagnole sauce", "preparation": "", "product_key": "espagnole-sauce"}, {"raw": "A glassful of claret", "quantity": "", "unit": "", "item": "A glassful of claret", "preparation": "", "product_key": "a-glassful-of-claret"}, {"raw": "A pinch of cayenne", "quantity": "", "unit": "", "item": "A pinch of cayenne", "preparation": "", "product_key": "a-pinch-of-cayenne"}, {"raw": "Juice of 1/2 lemon", "quantity": "", "unit": "", "item": "Juice of 1/2 lemon", "preparation": "", "product_key": "juice-of-1-2-lemon"}, {"raw": "Fried sippets, for garnish", "quantity": "", "unit": "", "item": "Fried sippets", "preparation": "for garnish", "product_key": "fried-sippets", "group": "Garnish"}, {"raw": "A little orange juice and a lump of sugar (optional, as the source says this is an improvement to the sauce)", "quantity": "", "unit": "", "item": "A little orange juice and a lump of sugar", "preparation": "optional, as the source says this is an improvement to the sauce", "product_key": "a-little-orange-juice-and-a-lump-of-sugar"}], "steps": ["Half roast a pheasant, and when it is nearly cold cut it into neat joints, removing the skin.", "Put the bones and trimmings into a saucepan with an ounce of fresh butter, a bayleaf, and a bouquet garni, and stir these over a slow fire till lightly brown, then pour over half a pint of Espagnole sauce and a glassful of claret. Let all simmer for a quarter of an hour.", "Strain the gravy, skim it carefully, add a pinch of cayenne and the juice of half a lemon, then put it back into the saucepan with the pieces of game. Heat these up slowly.", "When cooked, dish up and pour the hot sauce over them and garnish with fried sippets. A little orange juice and a lump of sugar is an improvement to the sauce."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.625989", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/31982", "import_status": "licensed_written", "author": "Mrs. De Salis (Harriet Anne de Salis)", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/31982", "source_work": "Dressed Game and Poultry \u00e0 la Mode", "source_edition": "Project Gutenberg eBook #31982, Dressed Game and Poultry \u00e0 la Mode", "source_text_url": "https://www.gutenberg.org/cache/epub/31982/pg31982.txt", "source_text_sha256": "28b0efec16e5c5112b5a89cb6b656ae6d24793b9178115e62cc42e871fa7d38a", "source_anchor": "line 1593: \"Salmi of Pheasant.\"", "game_animal": "pheasant", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "66dd3dca22f049da87ef30ed75152a9f", "title": "Frogs \u00e0 l'Espagnole", "ingredients": [{"raw": "18 fine, fresh, medium-sized frogs, feet trimmed nicely", "quantity": "18", "unit": "", "item": "fine", "preparation": "fresh, medium-sized frogs, feet trimmed nicely", "product_key": "fine"}, {"raw": "2 ounces good butter", "quantity": "2", "unit": "oz", "item": "good butter", "preparation": "", "product_key": "good-butter"}, {"raw": "A pinch of salt", "quantity": "", "unit": "", "item": "A pinch of salt", "preparation": "", "product_key": "a-pinch-of-salt"}, {"raw": "1/2 pinch of pepper", "quantity": "1/2", "unit": "pinch", "item": "of pepper", "preparation": "", "product_key": "of-pepper"}, {"raw": "1/2 glassful white wine", "quantity": "1/2", "unit": "", "item": "glassful white wine", "preparation": "", "product_key": "glassful-white-wine"}, {"raw": "1/2 empty green pepper, cut up into small pieces", "quantity": "1/2", "unit": "", "item": "empty green pepper", "preparation": "cut up into small pieces", "product_key": "empty-green-pepper"}, {"raw": "2 freshly peeled tomatoes, cut up into small pieces", "quantity": "2", "unit": "", "item": "freshly peeled tomatoes", "preparation": "cut up into small pieces", "product_key": "freshly-peeled-tomatoes"}], "steps": ["Trim nicely eighteen fine, fresh, medium-sized frogs' feet; lay the frogs in a sautoire on the hot stove with two ounces of good butter, season with a pinch of salt and half a pinch of pepper, and add half a glassful of white wine.", "Let cook for five minutes, then put in it half an empty green pepper and two freshly peeled tomatoes, all cut up into small pieces; cook for ten minutes longer, then dress the frogs on a hot dish, and send to the table."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.624756", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Fish & seafood", "method": "", "servings": "18 frogs", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 18997: \"=401. Frogs \u00e0 l'Espagnole.=\"", "game_animal": "frog", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "cf101b8d2e2f472d89b7a0b373eb6338", "title": "Broiled Frogs", "ingredients": [{"raw": "18 good-sized, fine, fresh frogs, feet pared off neatly", "quantity": "18", "unit": "", "item": "good-sized", "preparation": "fine, fresh frogs, feet pared off neatly", "product_key": "good-sized"}, {"raw": "2 tablespoonfuls sweet oil", "quantity": "2", "unit": "", "item": "tablespoonfuls sweet oil", "preparation": "", "product_key": "tablespoonfuls-sweet-oil"}, {"raw": "A pinch of salt", "quantity": "", "unit": "", "item": "A pinch of salt", "preparation": "", "product_key": "a-pinch-of-salt"}, {"raw": "A pinch of pepper", "quantity": "", "unit": "", "item": "A pinch of pepper", "preparation": "", "product_key": "a-pinch-of-pepper"}, {"raw": "Juice of 1 fresh lemon", "quantity": "", "unit": "", "item": "Juice of 1 fresh lemon", "preparation": "", "product_key": "juice-of-1-fresh-lemon"}, {"raw": "1 gill ma\u00eetre-d'h\u00f4tel butter (the source's No. 145)", "quantity": "1", "unit": "", "item": "gill ma\u00eetre-d'h\u00f4tel butter", "preparation": "the source's No. 145", "product_key": "gill-ma-tre-d-h-tel-butter"}], "steps": ["Select eighteen good-sized, fine, fresh frogs, pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoonfuls of sweet oil over, season with a pinch of salt and a pinch of pepper, and squeeze in the juice of a fresh lemon.", "Roll them around several times in their seasoning, then place them nicely on the broiler, and broil them for four minutes on each side.", "Take them off, and dress them on a hot dish, pouring a gill of ma\u00eetre d'h\u00f4tel butter over, and send to the table immediately."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.623586", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Fish & seafood", "method": "", "servings": "18 frogs", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 18967: \"=398. Broiled Frogs.=\"", "game_animal": "frog", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "c048f289b92648658e25acf368add683", "title": "Fried Frogs", "ingredients": [{"raw": "18 fine, fresh, medium-sized frogs, claws trimmed off neatly", "quantity": "18", "unit": "", "item": "fine", "preparation": "fresh, medium-sized frogs, claws trimmed off neatly", "product_key": "fine"}, {"raw": "1 tablespoonful vinegar", "quantity": "1", "unit": "", "item": "tablespoonful vinegar", "preparation": "", "product_key": "tablespoonful-vinegar"}, {"raw": "1 tablespoonful sweet oil", "quantity": "1", "unit": "", "item": "tablespoonful sweet oil", "preparation": "", "product_key": "tablespoonful-sweet-oil"}, {"raw": "A pinch of salt", "quantity": "", "unit": "", "item": "A pinch of salt", "preparation": "", "product_key": "a-pinch-of-salt"}, {"raw": "A pinch of pepper", "quantity": "", "unit": "", "item": "A pinch of pepper", "preparation": "", "product_key": "a-pinch-of-pepper"}, {"raw": "Frying batter (the source's No. 1185)", "quantity": "", "unit": "", "item": "Frying batter", "preparation": "the source's No. 1185", "product_key": "frying-batter"}, {"raw": "Very hot fat, for frying", "quantity": "", "unit": "", "item": "Very hot fat", "preparation": "for frying", "product_key": "very-hot-fat"}, {"raw": "A little parsley-greens, for decorating", "quantity": "", "unit": "", "item": "A little parsley-greens", "preparation": "for decorating", "product_key": "a-little-parsley-greens"}, {"raw": "Any desired sauce, for serving", "quantity": "", "unit": "", "item": "Any desired sauce", "preparation": "for serving", "product_key": "any-desired-sauce"}], "steps": ["Select eighteen fine, fresh, medium-sized frogs; trim off the claws neatly, and put the frogs in a bowl.", "Marinade them with a tablespoonful of vinegar, the same of sweet oil, a pinch of salt and a pinch of pepper; mix well together in the bowl, then immerse them in frying batter.", "Plunge the frogs into very hot fat, one by one, and let fry for five minutes; then drain, and dress them on a hot dish with a folded napkin, decorating with a little parsley-greens. Serve with any desired sauce."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.622437", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Fish & seafood", "method": "", "servings": "18 frogs", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 18987: \"=400. Fried Frogs.=\"", "game_animal": "frog", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "8307e220dbb642289af9e74b73fed7b8", "title": "Quails Roasted, Plain", "ingredients": [{"raw": "6 fine, tender, fat quails", "quantity": "6", "unit": "", "item": "fine", "preparation": "tender, fat quails", "product_key": "fine"}, {"raw": "A thin layer of lard, for the breasts", "quantity": "", "unit": "", "item": "A thin layer of lard", "preparation": "for the breasts", "product_key": "a-thin-layer-of-lard", "group": "Breasts"}, {"raw": "A very little butter, spread on top of each quail", "quantity": "", "unit": "", "item": "A very little butter", "preparation": "spread on top of each quail", "product_key": "a-very-little-butter"}, {"raw": "1/2 cupful water, for the pan", "quantity": "1/2", "unit": "", "item": "cupful water", "preparation": "for the pan", "product_key": "cupful-water"}, {"raw": "A pinch of salt", "quantity": "", "unit": "", "item": "A pinch of salt", "preparation": "", "product_key": "a-pinch-of-salt"}, {"raw": "6 heart-shaped pieces of toast", "quantity": "6", "unit": "", "item": "heart-shaped pieces of toast", "preparation": "", "product_key": "heart-shaped-pieces-of-toast"}, {"raw": "A little watercress, to decorate", "quantity": "", "unit": "", "item": "A little watercress", "preparation": "to decorate", "product_key": "a-little-watercress"}], "steps": ["Pick six fine, tender, fat quails, singe, draw, and wipe them well; truss them, laying a thin layer of lard on the breasts.", "Put them in a roasting-pan, spreading a very little butter on top of each quail; then pour half a cupful of water in the pan. Season with a pinch of salt, and let cook in the oven for eighteen minutes.", "Place on a hot dish six heart-shaped pieces of toast; untruss the quails, and arrange them on top, decorating with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.621223", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "6 quails", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23011: \"=834. Quails Roasted, Plain.=\"", "game_animal": "quail", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "bfa3f02047b549cc8c4dd58b0b62cc50", "title": "Canvas-back Ducks, Roasted", "ingredients": [{"raw": "2 fine, fat canvas-back ducks", "quantity": "2", "unit": "", "item": "fine", "preparation": "fat canvas-back ducks", "product_key": "fine"}, {"raw": "A light pinch of salt, for the inside, and a little salt over", "quantity": "", "unit": "", "item": "A light pinch of salt", "preparation": "for the inside, and a little salt over", "product_key": "a-light-pinch-of-salt", "group": "Inside"}, {"raw": "2 tablespoonfuls white broth (the source's No. 99), thrown into each duck", "quantity": "2", "unit": "", "item": "tablespoonfuls white broth", "preparation": "the source's No. 99, thrown into each duck", "product_key": "tablespoonfuls-white-broth"}, {"raw": "6 slices of fried hominy (the source's No. 1035)", "quantity": "6", "unit": "slices", "item": "of fried hominy", "preparation": "the source's No. 1035", "product_key": "of-fried-hominy"}, {"raw": "Currant jelly", "quantity": "", "unit": "", "item": "Currant jelly", "preparation": "", "product_key": "currant-jelly"}], "steps": ["Procure two fine, fat canvas-back ducks, pick, singe, draw well, and wipe neatly; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting-pan.", "Sprinkle a little salt over, put them in a brisk oven, and let cook for eighteen minutes; arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth into each duck, and serve with six slices of fried hominy, and currant jelly."], "notes": [{"author": "Alessandro Filippini", "rating": 0, "text": "The source says red-head ducks roasted are prepared exactly the same as canvas-back ducks roasted."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.620049", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "2 ducks", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23415: \"=874. Canvas-back Ducks, Roasted.=\"", "game_animal": "wild duck", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "94d9e6b296b44e1c8f7ae519c25996f7", "title": "Saddle of Venison, Jelly Sauce", "ingredients": [{"raw": "A saddle of a small venison, weighing about 5 pounds, pared neatly, sinews removed from the surface, and larded as finely as possible", "quantity": "", "unit": "", "item": "A saddle of a small venison", "preparation": "weighing about 5 pounds, pared neatly, sinews removed from the surface, and larded as finely as possible", "product_key": "a-saddle-of-a-small-venison"}, {"raw": "1 onion, sliced", "quantity": "1", "unit": "", "item": "onion", "preparation": "sliced", "product_key": "onion"}, {"raw": "1 carrot, sliced", "quantity": "1", "unit": "", "item": "carrot", "preparation": "sliced", "product_key": "carrot"}, {"raw": "1 pinch of salt", "quantity": "1", "unit": "pinch", "item": "of salt", "preparation": "", "product_key": "of-salt"}, {"raw": "1/2 ounce butter", "quantity": "1/2", "unit": "oz", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "1/2 glassful Madeira wine", "quantity": "1/2", "unit": "", "item": "glassful Madeira wine", "preparation": "", "product_key": "glassful-madeira-wine"}, {"raw": "1 gill white broth (the source's No. 99)", "quantity": "1", "unit": "", "item": "gill white broth", "preparation": "the source's No. 99", "product_key": "gill-white-broth"}, {"raw": "1/2 pint hot currant-jelly sauce (the source's No. 884), served separately", "quantity": "1/2", "unit": "pint", "item": "hot currant-jelly sauce", "preparation": "the source's No. 884, served separately", "product_key": "hot-currant-jelly-sauce"}], "steps": ["Procure a saddle of a small venison, weighing about five pounds; pare it neatly, remove the sinews from the surface, and lard it with a larding-needle as finely as possible; tie it three times around.", "Put into the roasting-pan one sliced onion and one sliced carrot; lay in the saddle, seasoning with one pinch of salt; spread half an ounce of butter over, and put it in a brisk oven to roast for forty minutes, basting it frequently with its own gravy.", "Untie before lifting it from the pan, arrange neatly on a hot dish; pour into the pan half a glassful of Madeira wine and a gill of white broth; let come to a boil on the stove. Skim the fat off the gravy, straining the lean part over the saddle.", "Serve with half a pint of hot currant-jelly sauce separately."], "notes": [{"author": "Alessandro Filippini", "rating": 0, "text": "The source says all saddles of venison are prepared the same way, only with different sauces and garnishings."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.618661", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23452: \"=878. Saddle of Venison, Jelly Sauce.=\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "bf61c54fc9664fa1904e832dec32d658", "title": "Venison Pie \u00e0 l'Am\u00e9ricaine", "ingredients": [{"raw": "3 pounds venison, cut into small square pieces (the source says the parings are preferable)", "quantity": "3", "unit": "lb", "item": "venison", "preparation": "the source says the parings are preferable, cut into small square pieces", "product_key": "venison"}, {"raw": "1 ounce butter", "quantity": "1", "unit": "oz", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "1 tablespoonful flour", "quantity": "1", "unit": "", "item": "tablespoonful flour", "preparation": "", "product_key": "tablespoonful-flour"}, {"raw": "1 quart white broth (the source's No. 99)", "quantity": "1", "unit": "quart", "item": "white broth", "preparation": "the source's No. 99", "product_key": "white-broth"}, {"raw": "6 small, glazed, white onions", "quantity": "6", "unit": "small", "item": "", "preparation": "glazed, white onions", "product_key": "1-small-glazed-white-onions"}, {"raw": "A bouquet (the source's No. 254)", "quantity": "", "unit": "", "item": "A bouquet", "preparation": "the source's No. 254", "product_key": "a-bouquet"}, {"raw": "2 pinches of salt", "quantity": "2", "unit": "pinches", "item": "of salt", "preparation": "", "product_key": "of-salt"}, {"raw": "1 pinch of pepper", "quantity": "1", "unit": "pinch", "item": "of pepper", "preparation": "", "product_key": "of-pepper"}, {"raw": "The third of a pinch of nutmeg", "quantity": "", "unit": "", "item": "The third of a pinch of nutmeg", "preparation": "", "product_key": "the-third-of-a-pinch-of-nutmeg"}, {"raw": "A good pie-crust (the source's No. 1077)", "quantity": "", "unit": "", "item": "A good pie-crust", "preparation": "the source's No. 1077", "product_key": "a-good-pie-crust"}, {"raw": "Beaten egg, to egg the surface", "quantity": "", "unit": "", "item": "Beaten egg", "preparation": "to egg the surface", "product_key": "beaten-egg"}], "steps": ["Place the venison in a saucepan with an ounce of butter, and brown them well for six minutes, then add one tablespoonful of flour; stir well, and moisten with a quart of white broth; throw in six small, glazed, white onions, a bouquet, two pinches of salt, one pinch of pepper, and the third of a pinch of nutmeg.", "Let cook on the stove for forty-five minutes with the lid on, and when done, lay the stew into a deep dish; cover with a good pie-crust, carefully wetting the edges; egg the surface with beaten egg, make two incisions on each side and a small hole in the centre, then bake in the oven for forty minutes.", "Prepare a dish with a folded napkin, lay upon this the dish containing the pie, and serve."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.617039", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23558: \"=889. Venison Pie \u00e0 l'Am\u00e9ricaine.=\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "06cba8225c1e4e7492abdc46a6d64ecd", "title": "Civet of Venison \u00e0 la Fran\u00e7aise", "ingredients": [{"raw": "2-1/2 pounds venison, prepared and marinaded exactly as for civet of venison, poivrade sauce, then well drained", "quantity": "2-1/2", "unit": "lb", "item": "venison", "preparation": "prepared and marinaded exactly as for civet of venison, poivrade sauce, then well drained", "product_key": "venison"}, {"raw": "1 ounce clarified butter", "quantity": "1", "unit": "oz", "item": "clarified butter", "preparation": "", "product_key": "clarified-butter"}, {"raw": "3 tablespoonfuls flour", "quantity": "3", "unit": "", "item": "tablespoonfuls flour", "preparation": "", "product_key": "tablespoonfuls-flour"}, {"raw": "1-1/2 glassfuls red wine", "quantity": "1-1/2", "unit": "", "item": "glassfuls red wine", "preparation": "", "product_key": "glassfuls-red-wine"}, {"raw": "1 pint hot white broth (the source's No. 99)", "quantity": "1", "unit": "pint", "item": "hot white broth", "preparation": "the source's No. 99", "product_key": "hot-white-broth"}, {"raw": "1/2 pinch of salt", "quantity": "1/2", "unit": "pinch", "item": "of salt", "preparation": "", "product_key": "of-salt"}, {"raw": "1/2 pinch of pepper", "quantity": "1/2", "unit": "pinch", "item": "of pepper", "preparation": "", "product_key": "of-pepper"}, {"raw": "12 well-peeled, small, sound onions", "quantity": "12", "unit": "", "item": "well-peeled", "preparation": "small, sound onions", "product_key": "well-peeled"}, {"raw": "1 ounce salt pork, cut into small square pieces", "quantity": "1", "unit": "oz", "item": "salt pork", "preparation": "cut into small square pieces", "product_key": "salt-pork"}, {"raw": "A bouquet (the source's No. 254)", "quantity": "", "unit": "", "item": "A bouquet", "preparation": "the source's No. 254", "product_key": "a-bouquet"}, {"raw": "12 whole mushrooms, added 4 minutes before serving", "quantity": "12", "unit": "whole", "item": "mushrooms", "preparation": "added 4 minutes before serving", "product_key": "mushrooms"}, {"raw": "Bread cro\u00fbtons (the source's No. 133), to decorate all round the dish", "quantity": "", "unit": "", "item": "Bread cro\u00fbtons", "preparation": "the source's No. 133, to decorate all round the dish", "product_key": "bread-cro-tons"}], "steps": ["Prepare the venison exactly the same as for civet of venison, poivrade sauce, and after marinating it twelve hours, drain it well from the marinade-juice, and place it in a saucepan with an ounce of clarified butter, and let brown for ten minutes on a moderate fire; then add three tablespoonfuls of flour, constantly stirring while adding it.", "Moisten with one and a half glassfuls of red wine, also a pint of hot white broth. Season with half a pinch of salt and half a pinch of pepper, then stir well again until boiling, and add twelve well-peeled, small, sound onions, and one ounce of salt pork cut into small, square pieces, also a bouquet.", "Let cook all together for forty minutes; and four minutes before serving add twelve whole mushrooms.", "Dress on a hot dish, suppress the bouquet, decorate with bread cro\u00fbtons all round the dish, and serve."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.615356", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23538: \"=887. Civet of Venison \u00e0 la Fran\u00e7aise.=\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "1b4c078e464c472a902d081510ce2175", "title": "Civet of Venison, Poivrade Sauce", "ingredients": [{"raw": "2-1/2 pounds venison, the lower part if possible (the source says the lean parts are preferable), cut into small square pieces", "quantity": "2-1/2", "unit": "lb", "item": "venison", "preparation": "the source says the lean parts are preferable, the lower part if possible, cut into small square pieces", "product_key": "venison"}, {"raw": "1 onion, sliced", "quantity": "1", "unit": "", "item": "onion", "preparation": "sliced", "product_key": "onion"}, {"raw": "1/2 bunch parsley-roots", "quantity": "1/2", "unit": "bunch", "item": "parsley-roots", "preparation": "", "product_key": "parsley-roots"}, {"raw": "A sprig of thyme", "quantity": "", "unit": "", "item": "A sprig of thyme", "preparation": "", "product_key": "a-sprig-of-thyme"}, {"raw": "2 bay-leaves", "quantity": "2", "unit": "", "item": "bay-leaves", "preparation": "", "product_key": "bay-leaves"}, {"raw": "12 whole peppers", "quantity": "12", "unit": "whole", "item": "peppers", "preparation": "", "product_key": "peppers"}, {"raw": "2 pinches of salt, plus a pinch of salt later", "quantity": "2", "unit": "pinches", "item": "of salt", "preparation": "plus a pinch of salt later", "product_key": "of-salt"}, {"raw": "1/2 pinch of pepper, plus 1/2 pinch of pepper later", "quantity": "1/2", "unit": "pinch", "item": "of pepper", "preparation": "plus 1/2 pinch of pepper later", "product_key": "of-pepper"}, {"raw": "1/2 glassful vinegar", "quantity": "1/2", "unit": "", "item": "glassful vinegar", "preparation": "", "product_key": "glassful-vinegar"}, {"raw": "1 ounce clarified butter", "quantity": "1", "unit": "oz", "item": "clarified butter", "preparation": "", "product_key": "clarified-butter"}, {"raw": "3 tablespoonfuls flour", "quantity": "3", "unit": "", "item": "tablespoonfuls flour", "preparation": "", "product_key": "tablespoonfuls-flour"}, {"raw": "1-1/2 pints broth (the source's No. 99)", "quantity": "1-1/2", "unit": "pints", "item": "broth", "preparation": "the source's No. 99", "product_key": "broth"}, {"raw": "The strained marinade liquor", "quantity": "", "unit": "", "item": "The strained marinade liquor", "preparation": "", "product_key": "the-strained-marinade-liquor"}, {"raw": "A little chopped parsley, to sprinkle over", "quantity": "", "unit": "", "item": "A little chopped parsley", "preparation": "to sprinkle over", "product_key": "a-little-chopped-parsley"}], "steps": ["Lay the venison in an earthen jar, with one sliced onion, half a bunch of parsley-roots, a sprig of thyme, two bay-leaves, twelve whole peppers, two pinches of salt, half a pinch of pepper, and half a glassful of vinegar. Let them marinate for twelve hours.", "Drain off the juice, and put the venison in a sautoire with an ounce of clarified butter; let cook for ten minutes, then add three tablespoonfuls of flour, stirring well.", "Moisten with one and a half pints of broth, also the marinade-liquor (or juice), well strained. Season with a pinch of salt and half a pinch of pepper, and let cook again for forty minutes.", "Arrange the civet nicely on a hot dish, sprinkle a little chopped parsley over, and serve."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.613750", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23523: \"=886. Civet of Venison, Poivrade Sauce.=\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "9c2592018bee4bbbb45d3fc7b5c4b048", "title": "Rabbit Pie", "ingredients": [{"raw": "1 rabbit, which should be young", "quantity": "1", "unit": "", "item": "rabbit", "preparation": "which should be young", "product_key": "rabbit"}, {"raw": "A few slices of ham", "quantity": "", "unit": "", "item": "A few slices of ham", "preparation": "", "product_key": "a-few-slices-of-ham"}, {"raw": "Salt and white pepper to taste", "quantity": "", "unit": "", "item": "Salt and white pepper to taste", "preparation": "", "product_key": "salt-and-white-pepper-to-taste"}, {"raw": "2 blades of pounded mace", "quantity": "2", "unit": "", "item": "blades of pounded mace", "preparation": "", "product_key": "blades-of-pounded-mace"}, {"raw": "1/2 teaspoonful grated nutmeg", "quantity": "1/2", "unit": "", "item": "teaspoonful grated nutmeg", "preparation": "", "product_key": "teaspoonful-grated-nutmeg"}, {"raw": "A few forcemeat balls", "quantity": "", "unit": "", "item": "A few forcemeat balls", "preparation": "", "product_key": "a-few-forcemeat-balls"}, {"raw": "3 hard-boiled eggs", "quantity": "3", "unit": "", "item": "hard-boiled eggs", "preparation": "", "product_key": "hard-boiled-eggs"}, {"raw": "About 1/2 pint water, for baking, and a little good gravy to pour in when done", "quantity": "", "unit": "", "item": "About 1/2 pint water", "preparation": "for baking, and a little good gravy to pour in when done", "product_key": "about-1-2-pint-water"}, {"raw": "Puff crust", "quantity": "", "unit": "", "item": "Puff crust", "preparation": "", "product_key": "puff-crust"}], "steps": ["Cut up the rabbit, remove the breastbone, and bone the legs. Put the rabbit, slices of ham, forcemeat balls, and hard eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace, and grated nutmeg. Pour in about 1/2 pint of water, cover with crust, and bake in a well-heated oven for about 1-1/2 hour.", "Should the crust acquire too much colour, place a piece of paper over it to prevent its burning.", "When done, pour in at the top, by means of the hole in the middle of the crust, a little good gravy, which may be made of the breast- and leg-bones of the rabbit and 2 or 3 shank-bones, flavoured with onion, herbs, and spices."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: 1-1/2 hour. Seasonable from September to February."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.612301", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "5 or 6", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 31700: \"RABBIT PIE.\"", "game_animal": "rabbit", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "989f895cf5af4213a550fba3891c34ef", "title": "Stewed Rabbit (Book of Household Management)", "ingredients": [{"raw": "1 rabbit", "quantity": "1", "unit": "", "item": "rabbit", "preparation": "", "product_key": "rabbit"}, {"raw": "2 large onions", "quantity": "2", "unit": "large", "item": "onions", "preparation": "", "product_key": "onions"}, {"raw": "6 cloves", "quantity": "6", "unit": "", "item": "cloves", "preparation": "", "product_key": "cloves"}, {"raw": "1 small teaspoonful chopped lemon-peel", "quantity": "1", "unit": "small", "item": "teaspoonful chopped lemon-peel", "preparation": "", "product_key": "teaspoonful-chopped-lemon-peel"}, {"raw": "A few forcemeat balls, to which has been added the liver, finely chopped", "quantity": "", "unit": "", "item": "A few forcemeat balls", "preparation": "to which has been added the liver, finely chopped", "product_key": "a-few-forcemeat-balls"}, {"raw": "Thickening of butter and flour", "quantity": "", "unit": "", "item": "Thickening of butter and flour", "preparation": "", "product_key": "thickening-of-butter-and-flour"}, {"raw": "1 large tablespoonful mushroom ketchup", "quantity": "1", "unit": "large", "item": "tablespoonful mushroom ketchup", "preparation": "", "product_key": "tablespoonful-mushroom-ketchup"}, {"raw": "Water, sufficient to cover the meat", "quantity": "", "unit": "", "item": "Water", "preparation": "sufficient to cover the meat", "product_key": "water"}], "steps": ["Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon-peel. Pour in sufficient water to cover the meat, and, when the rabbit is nearly done, drop in a few forcemeat balls, to which has been added the liver, finely chopped.", "Thicken the gravy with flour and butter, put in the ketchup, give one boil, and serve."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: rather more than 1/2 hour. Seasonable from September to February."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.611148", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "4 or 5", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 31823: \"STEWED RABBIT.\"", "game_animal": "rabbit", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "c5bece4a2536474eae2e1bcacc1fd1b7", "title": "Fried Rabbit", "ingredients": [{"raw": "1 rabbit", "quantity": "1", "unit": "", "item": "rabbit", "preparation": "", "product_key": "rabbit"}, {"raw": "Flour", "quantity": "", "unit": "", "item": "Flour", "preparation": "", "product_key": "flour"}, {"raw": "Dripping", "quantity": "", "unit": "", "item": "Dripping", "preparation": "", "product_key": "dripping"}, {"raw": "1 oz. butter", "quantity": "1", "unit": "oz", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "1 teaspoonful minced shallot", "quantity": "1", "unit": "", "item": "teaspoonful minced shallot", "preparation": "", "product_key": "teaspoonful-minced-shallot"}, {"raw": "2 tablespoonfuls mushroom ketchup", "quantity": "2", "unit": "", "item": "tablespoonfuls mushroom ketchup", "preparation": "", "product_key": "tablespoonfuls-mushroom-ketchup"}], "steps": ["Cut the rabbit into neat joints, and flour them well; make the dripping boiling in a fryingpan, put in the rabbit, and fry it a nice brown.", "Have ready a very hot dish, put in the butter, shalot, and ketchup; arrange the rabbit pyramidically on this, and serve as quickly as possible."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: 10 minutes. Seasonable from September to February."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.610187", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "4 or 5", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 31625: \"FRIED RABBIT.\"", "game_animal": "rabbit", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "da011947a0e34dc0ab700a38fe1ffb53", "title": "Jugged Hare", "ingredients": [{"raw": "1 hare", "quantity": "1", "unit": "", "item": "hare", "preparation": "", "product_key": "hare"}, {"raw": "1-1/2 lb. gravy beef", "quantity": "1-1/2", "unit": "lb", "item": "gravy beef", "preparation": "", "product_key": "gravy-beef"}, {"raw": "1/2 lb. butter", "quantity": "1/2", "unit": "lb", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "1 onion", "quantity": "1", "unit": "", "item": "onion", "preparation": "", "product_key": "onion"}, {"raw": "1 lemon", "quantity": "1", "unit": "", "item": "lemon", "preparation": "", "product_key": "lemon"}, {"raw": "6 cloves", "quantity": "6", "unit": "", "item": "cloves", "preparation": "", "product_key": "cloves"}, {"raw": "Pepper, cayenne, and salt to taste", "quantity": "", "unit": "", "item": "Pepper", "preparation": "cayenne, and salt to taste", "product_key": "pepper"}, {"raw": "1/2 pint port wine", "quantity": "1/2", "unit": "pint", "item": "port wine", "preparation": "", "product_key": "port-wine"}, {"raw": "Flour, for dredging the hare, and a little flour to thicken the gravy", "quantity": "", "unit": "", "item": "Flour", "preparation": "for dredging the hare, and a little flour to thicken the gravy", "product_key": "flour"}, {"raw": "Forcemeat balls, made with 2 oz. ham or lean bacon, 1/4 lb. suet, the rind of 1/2 lemon, 1 teaspoonful minced parsley, 1 teaspoonful minced sweet herbs, salt, cayenne, and pounded mace to taste, 6 oz. bread crumbs, and 2 eggs (the source's forcemeat No. 417)", "quantity": "", "unit": "", "item": "Forcemeat balls", "preparation": "the source's forcemeat No. 417, made with 2 oz. ham or lean bacon, 1/4 lb. suet, the rind of 1/2 lemon, 1 teaspoonful minced parsley, 1 teaspoonful minced sweet herbs, salt, cayenne, and pounded mace to taste, 6 oz. bread crumbs, and 2 eggs", "product_key": "forcemeat-balls"}, {"raw": "Red-currant jelly, for serving", "quantity": "", "unit": "", "item": "Red-currant jelly", "preparation": "for serving", "product_key": "red-currant-jelly"}], "steps": ["Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter.", "Have ready 1-1/2 pint of gravy, made from the above proportion of beef, and thickened with a little flour. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of pepper, cayenne, and salt; cover the jar down tightly, put it up to the neck into a stewpan of boiling water, and let it stew until the hare is quite tender, taking care to keep the water boiling.", "When nearly done, pour in the wine, and add a few forcemeat balls: these must be fried or baked in the oven for a few minutes before they are put to the gravy. Serve with red-currant jelly."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: 3-1/2 to 4 hours. If the hare is very old, allow 4-1/2 hours. Seasonable from September to the end of February."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.608491", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "7 or 8", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33451: \"JUGGED HARE.\"", "game_animal": "hare", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "624f9da3d54c4b9bad2f2de491e0f383", "title": "Roast Hare", "ingredients": [{"raw": "1 hare", "quantity": "1", "unit": "", "item": "hare", "preparation": "", "product_key": "hare"}, {"raw": "For the forcemeat (the source's No. 417):", "quantity": "", "unit": "", "item": "For the forcemeat :", "preparation": "the source's No. 417", "product_key": "for-the-forcemeat"}, {"raw": "2 oz. ham or lean bacon", "quantity": "2", "unit": "oz", "item": "ham or lean bacon", "preparation": "", "product_key": "ham-or-lean-bacon"}, {"raw": "1/4 lb. suet", "quantity": "1/4", "unit": "lb", "item": "suet", "preparation": "", "product_key": "suet"}, {"raw": "Rind of 1/2 lemon", "quantity": "", "unit": "", "item": "Rind of 1/2 lemon", "preparation": "", "product_key": "rind-of-1-2-lemon"}, {"raw": "1 teaspoonful minced parsley", "quantity": "1", "unit": "", "item": "teaspoonful minced parsley", "preparation": "", "product_key": "teaspoonful-minced-parsley"}, {"raw": "1 teaspoonful minced sweet herbs", "quantity": "1", "unit": "", "item": "teaspoonful minced sweet herbs", "preparation": "", "product_key": "teaspoonful-minced-sweet-herbs"}, {"raw": "Salt, cayenne, and pounded mace to taste", "quantity": "", "unit": "", "item": "Salt", "preparation": "cayenne, and pounded mace to taste", "product_key": "salt"}, {"raw": "6 oz. bread crumbs", "quantity": "6", "unit": "oz", "item": "bread crumbs", "preparation": "", "product_key": "bread-crumbs"}, {"raw": "2 eggs", "quantity": "2", "unit": "", "item": "eggs", "preparation": "", "product_key": "eggs"}, {"raw": "The liver of the hare, if quite fresh (the source says it may be parboiled, minced, and mixed with the stuffing, but should not be used unless quite fresh)", "quantity": "", "unit": "", "item": "The liver of the hare", "preparation": "the source says it may be parboiled, minced, and mixed with the stuffing, but should not be used unless quite fresh, if quite fresh", "product_key": "the-liver-of-the-hare"}, {"raw": "A little milk, for the first basting", "quantity": "", "unit": "", "item": "A little milk", "preparation": "for the first basting", "product_key": "a-little-milk", "group": "First basting"}, {"raw": "Butter, for later basting and frothing (or, for economy, good beef dripping, which the source allows as a substitute)", "quantity": "", "unit": "", "item": "Butter", "preparation": "or, for economy, good beef dripping, which the source allows as a substitute, for later basting and frothing", "product_key": "butter"}, {"raw": "A little gravy, in the dish, and a tureen of the same", "quantity": "", "unit": "", "item": "A little gravy", "preparation": "in the dish, and a tureen of the same", "product_key": "a-little-gravy"}, {"raw": "Red-currant jelly", "quantity": "", "unit": "", "item": "Red-currant jelly", "preparation": "", "product_key": "red-currant-jelly"}, {"raw": "Flour, for dredging near the end", "quantity": "", "unit": "", "item": "Flour", "preparation": "for dredging near the end", "product_key": "flour"}], "steps": ["Choose a young hare; which may be known by its smooth and sharp claws, and by the cleft in the lip not being much spread. After it is skinned, wash it well, and soak for an hour in warm water to draw out the blood; if old, let it lie in vinegar for a short time, but wash it well afterwards in several waters.", "Make a forcemeat: shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. If the liver is good, it may be parboiled, minced, and mixed with the stuffing, but it should not be used unless quite fresh.", "Wipe the hare dry, fill the belly with the forcemeat, and sew it up. Bring the hind and fore legs close to the body towards the head, run a skewer through each, fix the head between the shoulders by means of another skewer, and be careful to leave the ears on. Put a string round the body from skewer to skewer, and tie it above the back.", "The hare should be kept at a distance from the fire when it is first laid down, or the outside will become dry and hard before the inside is done. Baste it well with milk for a short time, and afterwards with butter; particular attention must be paid to the basting, so as to preserve the meat on the back juicy and nutritive.", "When it is almost roasted enough, flour the hare, and baste well with butter. When nicely frothed, dish it, remove the skewers, and send it to table with a little gravy in the dish, and a tureen of the same. Red-currant jelly must also not be forgotten, as this is an indispensable accompaniment to roast hare."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: a middling-sized hare, 1-1/4 hour; a large hare, 1-1/2 to 2 hours. Seasonable from September to the end of February. For economy, good beef dripping may be substituted for the milk and butter to baste with, but the basting must be continued without intermission."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.605846", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "5 or 6", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33327: \"ROAST HARE.\"", "game_animal": "hare", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "9ab15459e00849649c4a345022cb1278", "title": "To Dress Quails", "ingredients": [{"raw": "Quails", "quantity": "", "unit": "", "item": "Quails", "preparation": "", "product_key": "quails"}, {"raw": "Butter, for basting", "quantity": "", "unit": "", "item": "Butter", "preparation": "for basting", "product_key": "butter"}, {"raw": "Toast", "quantity": "", "unit": "", "item": "Toast", "preparation": "", "product_key": "toast"}], "steps": ["These birds keep good several days, and should be roasted without drawing. Truss them in the same manner as woodcocks.", "Roast them before a clear fire, keep them well basted, and serve on toast."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: about 20 minutes. Seasonable from October to December."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.604533", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "2 for a dish", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33952: \"TO DRESS QUAILS.\"", "game_animal": "quail", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "d6371d87e48d4829a67933756a24b519", "title": "Broiled Pheasant", "ingredients": [{"raw": "1 pheasant", "quantity": "1", "unit": "", "item": "pheasant", "preparation": "", "product_key": "pheasant"}, {"raw": "A little lard", "quantity": "", "unit": "", "item": "A little lard", "preparation": "", "product_key": "a-little-lard"}, {"raw": "Egg and bread crumbs", "quantity": "", "unit": "", "item": "Egg and bread crumbs", "preparation": "", "product_key": "egg-and-bread-crumbs"}, {"raw": "Salt and cayenne to taste", "quantity": "", "unit": "", "item": "Salt and cayenne to taste", "preparation": "", "product_key": "salt-and-cayenne-to-taste"}, {"raw": "Mushroom-sauce, sauce piquante, or brown gravy in which a few game-bones and trimmings have been stewed, for serving", "quantity": "", "unit": "", "item": "Mushroom-sauce", "preparation": "sauce piquante, or brown gravy in which a few game-bones and trimmings have been stewed, for serving", "product_key": "mushroom-sauce"}], "steps": ["Cut the legs off at the first joint, and the remainder of the bird into neat pieces; put them into a fryingpan with a little lard, and when browned on both sides, and about half done, take them out and drain them.", "Brush the pieces over with egg, and sprinkle with bread crumbs with which has been mixed a good seasoning of cayenne and salt.", "Broil them over a moderate fire for about 10 minutes, or rather longer, and serve with mushroom-sauce, sauce piquante, or brown gravy, in which a few game-bones and trimmings have been stewed."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: altogether 1/2 hour. Seasonable from the 1st of October to the beginning of February."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.603488", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "4 or 5", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33827: \"BROILED PHEASANT (a Breakfast or Luncheon Dish).\"", "game_animal": "pheasant", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "4293e69495fb4334b882c4918269f08e", "title": "Pheasant Cutlets", "ingredients": [{"raw": "2 or 3 pheasants (the mode specifies 3 young pheasants that have been hung a few days)", "quantity": "2", "unit": "", "item": "or 3 pheasants", "preparation": "the mode specifies 3 young pheasants that have been hung a few days", "product_key": "or-3-pheasants"}, {"raw": "Egg and bread crumbs", "quantity": "", "unit": "", "item": "Egg and bread crumbs", "preparation": "", "product_key": "egg-and-bread-crumbs"}, {"raw": "Cayenne and salt to taste", "quantity": "", "unit": "", "item": "Cayenne and salt to taste", "preparation": "", "product_key": "cayenne-and-salt-to-taste"}, {"raw": "Brown gravy, made from the backbones and trimmings stewed with a little stock, herbs, vegetables, and seasoning", "quantity": "", "unit": "", "item": "Brown gravy", "preparation": "made from the backbones and trimmings stewed with a little stock, herbs, vegetables, and seasoning", "product_key": "brown-gravy"}], "steps": ["Procure 3 young pheasants that have been hung a few days; pluck, draw, and wipe them inside; cut them into joints; remove the bones from the best of these; and the backbones, trimmings, &c., put into a stewpan, with a little stock, herbs, vegetables, seasoning, &c., to make the gravy.", "Flatten and trim the cutlets of a good shape, egg and bread crumb them, broil them over a clear fire, pile them high in the dish, and pour under them the gravy made from the bones, which should be strained, flavoured, and thickened. One of the small bones should be stuck on the point of each cutlet."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: 10 minutes. Seasonable from the 1st of October to the beginning of February."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.602288", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "2 entr\u00e9es", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33734: \"PHEASANT CUTLETS.\"", "game_animal": "pheasant", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "2b0e08f672494aa18ee220b628e07453", "title": "Roast Pheasant", "ingredients": [{"raw": "1 pheasant", "quantity": "1", "unit": "", "item": "pheasant", "preparation": "", "product_key": "pheasant"}, {"raw": "Flour", "quantity": "", "unit": "", "item": "Flour", "preparation": "", "product_key": "flour"}, {"raw": "Butter, for basting", "quantity": "", "unit": "", "item": "Butter", "preparation": "for basting", "product_key": "butter"}, {"raw": "Brown gravy, a little of which should be poured round the bird", "quantity": "", "unit": "", "item": "Brown gravy", "preparation": "a little of which should be poured round the bird", "product_key": "brown-gravy"}, {"raw": "Bread sauce, in a tureen", "quantity": "", "unit": "", "item": "Bread sauce", "preparation": "in a tureen", "product_key": "bread-sauce"}], "steps": ["Old pheasants may be known by the length and sharpness of their spurs; in young ones they are short and blunt. They should hang some time before they are dressed, as, if they are cooked fresh, the flesh will be exceedingly dry and tasteless.", "After the bird is plucked and drawn, wipe the inside with a damp cloth, and truss it in the same manner as partridge. If the head is left on, bring it round under the wing, and fix it on to the point of the skewer.", "Roast it before a brisk fire, keep it well basted, and flour and froth it nicely. Serve with brown gravy, a little of which should be poured round the bird, and a tureen of bread sauce."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: 1/2 to 1 hour, according to the size. Seasonable from the 1st of October to the beginning of February."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.600852", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "1 for a dish", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33756: \"ROAST PHEASANT.\"", "game_animal": "pheasant", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "b378488a2b3c475a9e9a5a01305eab8d", "title": "Grouse Pie", "ingredients": [{"raw": "Grouse", "quantity": "", "unit": "", "item": "Grouse", "preparation": "", "product_key": "grouse"}, {"raw": "Cayenne, salt, and pepper to taste", "quantity": "", "unit": "", "item": "Cayenne", "preparation": "salt, and pepper to taste", "product_key": "cayenne"}, {"raw": "1 lb. rump-steak", "quantity": "1", "unit": "lb", "item": "rump-steak", "preparation": "", "product_key": "rump-steak"}, {"raw": "1/2 pint well-seasoned broth", "quantity": "1/2", "unit": "pint", "item": "well-seasoned broth", "preparation": "", "product_key": "well-seasoned-broth"}, {"raw": "Puff paste", "quantity": "", "unit": "", "item": "Puff paste", "preparation": "", "product_key": "puff-paste"}, {"raw": "Yolk of an egg, to brush the crust", "quantity": "", "unit": "", "item": "Yolk of an egg", "preparation": "to brush the crust", "product_key": "yolk-of-an-egg"}, {"raw": "If the grouse is cut into joints: the backbones and trimmings, 1 onion, a little sherry, a bunch of herbs, and a blade of mace, to make gravy to pour in after the pie is baked", "quantity": "", "unit": "", "item": "If the grouse is cut into joints: the backbones and trimmings", "preparation": "1 onion, a little sherry, a bunch of herbs, and a blade of mace, to make gravy to pour in after the pie is baked", "product_key": "if-the-grouse-is-cut-into-joints-the-backbones-and-trimmings"}], "steps": ["Line the bottom of a pie-dish with the rump-steak cut into neat pieces, and, should the grouse be large, cut them into joints; but, if small, they may be laid in the pie whole; season highly with salt, cayenne, and black pepper; pour in the broth, and cover with a puff paste; brush the crust over with the yolk of an egg, and bake from 3/4 to 1 hour.", "If the grouse is cut into joints, the backbones and trimmings will make the gravy, by stewing them with an onion, a little sherry, a bunch of herbs, and a blade of mace: this should be poured in after the pie is baked."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: 3/4 to 1 hour. Seasonable from the 12th of August to the beginning of December."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.599553", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33164: \"GROUSE PIE.\"", "game_animal": "grouse", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "0577b58bd3a34a2097b1c9b5f125a40d", "title": "Roast Grouse", "ingredients": [{"raw": "Grouse", "quantity": "", "unit": "", "item": "Grouse", "preparation": "", "product_key": "grouse"}, {"raw": "Butter, for basting, and for the toast", "quantity": "", "unit": "", "item": "Butter", "preparation": "for basting, and for the toast", "product_key": "butter"}, {"raw": "A thick slice of toasted bread", "quantity": "", "unit": "", "item": "A thick slice of toasted bread", "preparation": "", "product_key": "a-thick-slice-of-toasted-bread"}, {"raw": "A little melted butter, to pour over, or bread-sauce and gravy", "quantity": "", "unit": "", "item": "A little melted butter", "preparation": "to pour over, or bread-sauce and gravy", "product_key": "a-little-melted-butter"}], "steps": ["Let the birds hang as long as possible; pluck and draw them; wipe, but do not wash them, inside and out, and truss them without the head, the same as for a roast fowl. Many persons still continue to truss them with the head under the wing, but the former is now considered the most approved method.", "Put them down to a sharp clear fire; keep them well basted the whole of the time they are cooking, and serve them on a buttered toast, soaked in the dripping-pan, with a little melted butter poured over them, or with bread-sauce and gravy."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: 1/2 hour; if liked very thoroughly done, 35 minutes. Seasonable from the 12th of August to the beginning of December."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.598312", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "2 for a dish", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33187: \"ROAST GROUSE.\"", "game_animal": "grouse", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "e5bcc1e5ad5544a7bc6b2f907b40c101", "title": "Ragout of Wild Duck", "ingredients": [{"raw": "2 wild ducks (the source says ducks that have been dressed and left from the preceding day will answer)", "quantity": "2", "unit": "", "item": "wild ducks", "preparation": "the source says ducks that have been dressed and left from the preceding day will answer", "product_key": "wild-ducks"}, {"raw": "4 shallots", "quantity": "4", "unit": "", "item": "shallots", "preparation": "", "product_key": "shallots"}, {"raw": "1 pint stock", "quantity": "1", "unit": "pint", "item": "stock", "preparation": "", "product_key": "stock"}, {"raw": "1 glass port wine", "quantity": "1", "unit": "", "item": "glass port wine", "preparation": "", "product_key": "glass-port-wine"}, {"raw": "1 oz. butter", "quantity": "1", "unit": "oz", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "A little flour", "quantity": "", "unit": "", "item": "A little flour", "preparation": "", "product_key": "a-little-flour"}, {"raw": "Juice of 1/2 lemon", "quantity": "", "unit": "", "item": "Juice of 1/2 lemon", "preparation": "", "product_key": "juice-of-1-2-lemon"}, {"raw": "Cayenne and salt to taste", "quantity": "", "unit": "", "item": "Cayenne and salt to taste", "preparation": "", "product_key": "cayenne-and-salt-to-taste"}, {"raw": "A squeeze of a Seville orange (the source calls this a great improvement)", "quantity": "", "unit": "", "item": "A squeeze of a Seville orange", "preparation": "the source calls this a great improvement", "product_key": "a-squeeze-of-a-seville-orange"}], "steps": ["Cut the ducks into joints, reserve the legs, wings, and breasts until wanted; put the trimmings into a stewpan with the shallots and stock, and let them simmer for about 1/2 hour, and strain the gravy.", "Put the butter into a stewpan; when melted, dredge in a little flour, and pour in the gravy made from the bones; give it one boil, and strain it again; add the wine, lemon-juice, and cayenne; lay in the pieces of duck, and let the whole gradually warm through, but do not allow it to boil, or the duck will be hard.", "The gravy should not be too thick, and should be very highly seasoned. The squeeze of a Seville orange is a great improvement to this dish."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: about 1/2 hour to make the gravy; 1/4 hour for the duck gradually to warm through. Seasonable from November to February."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.597021", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33063: \"RAGOUT OF WILD DUCK.\"", "game_animal": "wild duck", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "491abe68306f4a0f9a2d89f84227473d", "title": "Roast Wild Duck", "ingredients": [{"raw": "Wild duck", "quantity": "", "unit": "", "item": "Wild duck", "preparation": "", "product_key": "wild-duck"}, {"raw": "Flour", "quantity": "", "unit": "", "item": "Flour", "preparation": "", "product_key": "flour"}, {"raw": "Butter, for basting", "quantity": "", "unit": "", "item": "Butter", "preparation": "for basting", "product_key": "butter"}, {"raw": "Good gravy, or orange gravy (the source's No. 488), to serve in the dish", "quantity": "", "unit": "", "item": "Good gravy", "preparation": "the source's No. 488, or orange gravy, to serve in the dish", "product_key": "good-gravy"}, {"raw": "A cut lemon, to send to table with them", "quantity": "", "unit": "", "item": "A cut lemon", "preparation": "to send to table with them", "product_key": "a-cut-lemon"}, {"raw": "Hot water with an onion and a little salt, for basting a few minutes if needed to take off a fishy taste", "quantity": "", "unit": "", "item": "Hot water with an onion and a little salt", "preparation": "for basting a few minutes if needed to take off a fishy taste", "product_key": "hot-water-with-an-onion-and-a-little-salt"}], "steps": ["Carefully pluck and draw them. Cut off the heads close to the necks, leaving sufficient skin to turn over, and do not cut off the feet; some twist each leg at the knuckle, and rest the claws on each side of the breast; others truss them as shown in the source illustration.", "Roast the birds before a quick fire, and, when they are first put down, let them remain for 5 minutes without basting (this will keep the gravy in); afterwards baste plentifully with butter, and a few minutes before serving dredge them lightly with flour; baste well, and send them to table nicely frothed, and full of gravy. If overdone, the birds will lose their flavour.", "Serve with a good gravy in the dish, or orange gravy, and send to table with them a cut lemon.", "To take off the fishy taste which wild fowl sometimes have, baste them for a few minutes with hot water to which have been added an onion and a little salt; then take away the pan, and baste with butter."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: when liked underdressed, 20 to 25 minutes; well done, 25 to 35 minutes. Seasonable from November to February."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.595469", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "2 for a dish", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 33087: \"ROAST WILD DUCK.\"", "game_animal": "wild duck", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "94f4dc63319140fa8ebccea3c3de8350", "title": "Stewed Venison", "ingredients": [{"raw": "1 shoulder of venison", "quantity": "1", "unit": "", "item": "shoulder of venison", "preparation": "", "product_key": "shoulder-of-venison"}, {"raw": "A few slices of mutton fat, previously soaked for 2 or 3 hours in port wine", "quantity": "", "unit": "", "item": "A few slices of mutton fat", "preparation": "previously soaked for 2 or 3 hours in port wine", "product_key": "a-few-slices-of-mutton-fat"}, {"raw": "2 glasses port wine", "quantity": "2", "unit": "", "item": "glasses port wine", "preparation": "", "product_key": "glasses-port-wine"}, {"raw": "Pepper and allspice to taste, for sprinkling the fat", "quantity": "", "unit": "", "item": "Pepper and allspice to taste", "preparation": "for sprinkling the fat", "product_key": "pepper-and-allspice-to-taste"}, {"raw": "1-1/2 pint weak stock or gravy", "quantity": "1-1/2", "unit": "pint", "item": "weak stock or gravy", "preparation": "", "product_key": "weak-stock-or-gravy"}, {"raw": "1/2 teaspoonful whole pepper", "quantity": "1/2", "unit": "", "item": "teaspoonful whole pepper", "preparation": "", "product_key": "teaspoonful-whole-pepper"}, {"raw": "1/2 teaspoonful whole allspice", "quantity": "1/2", "unit": "", "item": "teaspoonful whole allspice", "preparation": "", "product_key": "teaspoonful-whole-allspice"}, {"raw": "Red-currant jelly, to send to table with it", "quantity": "", "unit": "", "item": "Red-currant jelly", "preparation": "to send to table with it", "product_key": "red-currant-jelly"}], "steps": ["Hang the venison till tender; take out the bone, flatten the meat with a rolling-pin, and place over it a few slices of mutton fat, which have been previously soaked for 2 or 3 hours in port wine; sprinkle these with a little fine allspice and pepper, roll the meat up, and bind and tie it securely.", "Put it into a stewpan with the bone and the above proportion of weak stock or gravy, whole allspice, black pepper, and port wine; cover the lid down closely, and simmer, very gently, from 3-1/2 to 4 hours.", "When quite tender, take off the tape, and dish the meat; strain the gravy over it, and send it to table with red-currant jelly."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "The source says unless the joint is very fat, the above is the best mode of cooking it."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.594077", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "10 or 12", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 34202: \"STEWED VENISON.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "aa3c2e72c26748c0aff4d39fba51f6b2", "title": "Hashed Venison", "ingredients": [{"raw": "The remains of roast venison, cut from the bones in neat slices", "quantity": "", "unit": "", "item": "The remains of roast venison", "preparation": "cut from the bones in neat slices", "product_key": "the-remains-of-roast-venison"}, {"raw": "Its own gravy if sufficient, or the bones and trimmings with about 1 pint mutton gravy", "quantity": "", "unit": "", "item": "Its own gravy if sufficient", "preparation": "or the bones and trimmings with about 1 pint mutton gravy", "product_key": "its-own-gravy-if-sufficient"}, {"raw": "Thickening of butter and flour", "quantity": "", "unit": "", "item": "Thickening of butter and flour", "preparation": "", "product_key": "thickening-of-butter-and-flour"}, {"raw": "Red-currant jelly, to send to table with it", "quantity": "", "unit": "", "item": "Red-currant jelly", "preparation": "to send to table with it", "product_key": "red-currant-jelly"}], "steps": ["Cut the meat from the bones in neat slices, and, if there is sufficient of its own gravy left, put the meat into this, as it is preferable to any other.", "Should there not be enough, put the bones and trimmings into a stewpan, with about a pint of mutton gravy; let them stew gently for an hour, and strain the gravy.", "Put a little flour and butter into the stewpan, keep stirring until brown, then add the strained gravy, and give it a boil up; skim and strain again, and, when a little cool, put in the slices of venison.", "Place the stewpan by the side of the fire, and, when on the point of simmering, serve: do not allow it to boil, or the meat will be hard. Send red-currant jelly to table with it."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: altogether, 1-1/2 hour."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.592766", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 34156: \"HASHED VENISON.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "0989d7923aa1424e9cb6e3ce6d37088a", "title": "Fried Cat-Fish", "ingredients": [{"raw": "Small cat-fish, quite fresh (the source says the best are the small ones; if too large, they are generally coarse and strong)", "quantity": "", "unit": "Small", "item": "cat-fish", "preparation": "the source says the best are the small ones; if too large, they are generally coarse and strong, quite fresh", "product_key": "cat-fish"}, {"raw": "Flour, for dredging", "quantity": "", "unit": "", "item": "Flour", "preparation": "for dredging", "product_key": "flour"}, {"raw": "Plenty of lard, boiling fast when the cat-fish are put into the pan (or drippings or gravy saved from roast beef or veal, which the source also allows)", "quantity": "", "unit": "", "item": "Plenty of lard", "preparation": "or drippings or gravy saved from roast beef or veal, which the source also allows, boiling fast when the cat-fish are put into the pan", "product_key": "plenty-of-lard"}, {"raw": "Beaten egg and grated bread-crumbs, or Indian meal instead of bread-crumbs, if dipping them in batter (optional, as the source allows this nicer way)", "quantity": "", "unit": "", "item": "Beaten egg and grated bread-crumbs", "preparation": "optional, as the source allows this nicer way, or Indian meal instead of bread-crumbs, if dipping them in batter", "product_key": "beaten-egg-and-grated-bread-crumbs"}, {"raw": "A little cayenne, to touch each incision very slightly before they go to table", "quantity": "", "unit": "", "item": "A little cayenne", "preparation": "to touch each incision very slightly before they go to table", "product_key": "a-little-cayenne"}], "steps": ["They must be cooked quite fresh; if possible, directly out of the water.", "Wash and clean them, cutting off their heads and tails, and removing the upper part of the back-bone, near the shoulders. Score them along the back, with deep gashes or incisions.", "Dredge them with flour, and fry them in plenty of lard, boiling fast when the cat-fish are put into the pan. Or, you may fry them in the drippings or gravy saved from roast beef, or veal.", "They are very nice dipped in a batter of beaten egg and grated bread-crumbs, or they may be done in a plain, though not so nice a way, with indian meal instead of bread-crumbs.", "Drain off the lard before you dish them. Touch each incision or cut, very slightly, with a little cayenne before they go to table."], "notes": [{"author": "Eliza Leslie", "rating": 0, "text": "The source says cat-fish are a breakfast dish, and are also eaten at supper. Porgie and tutaug are cooked in this manner. Any fish may be fried as above, when not split open."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.591014", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Fish & seafood", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 1840: \"FRIED CAT-FISH.\"", "game_animal": "catfish", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "7ddc7fe3e97d4d16bf03e5138f07c73c", "title": "Game Soup", "ingredients": [{"raw": "Partridges, pheasants, grouse, quails, or any of the birds considered as game, all fresh killed, as many different sorts as you can procure", "quantity": "", "unit": "", "item": "Partridges", "preparation": "pheasants, grouse, quails, or any of the birds considered as game, all fresh killed, as many different sorts as you can procure", "product_key": "partridges"}, {"raw": "4 calves' feet", "quantity": "4", "unit": "", "item": "calves' feet", "preparation": "", "product_key": "calves-feet"}, {"raw": "Some slices of ham", "quantity": "", "unit": "", "item": "Some slices of ham", "preparation": "", "product_key": "some-slices-of-ham"}, {"raw": "2 sticks of celery", "quantity": "2", "unit": "sticks", "item": "of celery", "preparation": "", "product_key": "of-celery"}, {"raw": "A bundle of sweet herbs, chopped small", "quantity": "", "unit": "", "item": "A bundle of sweet herbs", "preparation": "chopped small", "product_key": "a-bundle-of-sweet-herbs"}, {"raw": "Water, enough to cover the whole well", "quantity": "", "unit": "", "item": "Water", "preparation": "enough to cover the whole well", "product_key": "water"}, {"raw": "Fresh butter rolled in flour, for thickening", "quantity": "", "unit": "", "item": "Fresh butter rolled in flour", "preparation": "for thickening", "product_key": "fresh-butter-rolled-in-flour"}, {"raw": "Force-meat balls that have been already fried, or some hard-boiled yolks of eggs", "quantity": "", "unit": "", "item": "Force-meat balls that have been already fried", "preparation": "or some hard-boiled yolks of eggs", "product_key": "force-meat-balls-that-have-been-already-fried"}, {"raw": "Currant jelly, or some good wine into which a half-nutmeg has been grated", "quantity": "", "unit": "", "item": "Currant jelly", "preparation": "or some good wine into which a half-nutmeg has been grated", "product_key": "currant-jelly"}, {"raw": "Juice of 2 oranges or lemons", "quantity": "", "unit": "", "item": "Juice of 2 oranges or lemons", "preparation": "", "product_key": "juice-of-2-oranges-or-lemons"}, {"raw": "Grated yellow peel of 1 lemon", "quantity": "", "unit": "", "item": "Grated yellow peel of 1 lemon", "preparation": "", "product_key": "grated-yellow-peel-of-1-lemon"}, {"raw": "Bread rolls, to eat with it", "quantity": "", "unit": "", "item": "Bread rolls", "preparation": "to eat with it", "product_key": "bread-rolls"}], "steps": ["When the birds are cleaned and plucked, cut them in pieces as for carving, and put them into a soup-pot, with four calves' feet and some slices of ham, two sticks of celery, and a bundle of sweet herbs chopped small, and water enough to cover the whole well.", "Boil and skim well, till all the flesh is loose from the bones.", "Strain the liquid through a sieve into a clean pot, then thicken it with fresh butter rolled in flour.", "Add some force-meat balls that have been already fried; or else some hard-boiled yolks of eggs; some currant jelly, or some good wine into which a half-nutmeg has been grated; the juice of two oranges or lemons, and the grated yellow peel of one lemon.", "Give the soup another boil up, and then send it to table, having bread rolls to eat with it."], "notes": [{"author": "Eliza Leslie", "rating": 0, "text": "The source says this is a fine soup for company, and that venison soup and hare soup may also be made in this manner."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.589271", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 1345: \"GAME SOUP.\"", "game_animal": "mixed game", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "10335cc6d9b34c138e07721e59545d23", "title": "Wild Duck Soup", "ingredients": [{"raw": "4 wild ducks", "quantity": "4", "unit": "", "item": "wild ducks", "preparation": "", "product_key": "wild-ducks"}, {"raw": "Carrots, 1 to put into the body of each duck if you parboil them to take off a sedgy or fishy taste, then thrown away", "quantity": "", "unit": "", "item": "Carrots", "preparation": "1 to put into the body of each duck if you parboil them to take off a sedgy or fishy taste, then thrown away", "product_key": "carrots"}, {"raw": "A little salt", "quantity": "", "unit": "", "item": "A little salt", "preparation": "", "product_key": "a-little-salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "2 or 3 onions, sliced", "quantity": "2", "unit": "", "item": "or 3 onions", "preparation": "sliced", "product_key": "or-3-onions"}, {"raw": "1 tablespoonful minced sage", "quantity": "1", "unit": "", "item": "tablespoonful minced sage", "preparation": "", "product_key": "tablespoonful-minced-sage"}, {"raw": "1/4 pound butter, divided into four, and each piece rolled in flour", "quantity": "1/4", "unit": "lb", "item": "butter", "preparation": "divided into four, and each piece rolled in flour", "product_key": "butter"}, {"raw": "Water, enough to make a rich soup", "quantity": "", "unit": "", "item": "Water", "preparation": "enough to make a rich soup", "product_key": "water"}, {"raw": "Boiled or roasted chestnuts, peeled and mashed, for thickening", "quantity": "", "unit": "", "item": "Boiled or roasted chestnuts", "preparation": "peeled and mashed, for thickening", "product_key": "boiled-or-roasted-chestnuts"}, {"raw": "1 glass Madeira or sherry, stirred in at the last (or, as the source alternatively allows, the juice and grated peel of a lemon)", "quantity": "1", "unit": "", "item": "glass Madeira or sherry", "preparation": "or, as the source alternatively allows, the juice and grated peel of a lemon, stirred in at the last", "product_key": "glass-madeira-or-sherry"}], "steps": ["If you suspect the ducks to be sedgy or fishy (you can ascertain by the smell when drawing or cleaning them), parboil each duck, with a carrot put into his body. Then take out the carrot and throw it away. You will find that the unpleasant flavor has left the ducks, and been entirely absorbed by the carrots.", "Cut up the ducks, season the pieces with a little salt and pepper, and lay them in a soup-pot. For a good pot of soup you should have four wild ducks.", "Add two or three sliced onions, and a tablespoonful of minced sage. Also a quarter of a pound of butter divided into four, and each piece rolled in flour. Pour in water enough to make a rich soup, and let it boil slowly till all the flesh has left the bones; skim it well.", "Thicken it with boiled or roasted chestnuts, peeled, and then mashed with a potato beetle. A glass of Madeira or sherry will be found an improvement, stirred in at the last, or the juice and grated peel of a lemon.", "In taking it up for the tureen, be careful to leave all the bones and bits of meat in the bottom of the pot."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.585864", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 1309: \"WILD DUCK SOUP.\"", "game_animal": "wild duck", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "30e8880b7573442db2a767abbadc6dd9", "title": "Venison Soup", "ingredients": [{"raw": "A large fine piece of freshly killed venison, in good order", "quantity": "", "unit": "", "item": "A large fine piece of freshly killed venison", "preparation": "in good order", "product_key": "a-large-fine-piece-of-freshly-killed-venison"}, {"raw": "Water, a small quart to each pound of meat", "quantity": "", "unit": "", "item": "Water", "preparation": "a small quart to each pound of meat", "product_key": "water"}, {"raw": "Small dumplings made of flour and minced suet, or drippings", "quantity": "", "unit": "Small", "item": "dumplings made of flour and minced suet", "preparation": "or drippings", "product_key": "dumplings-made-of-flour-and-minced-suet"}, {"raw": "Boiled sweet potatoes, cut into round thick slices", "quantity": "", "unit": "", "item": "Boiled sweet potatoes", "preparation": "cut into round thick slices", "product_key": "boiled-sweet-potatoes"}, {"raw": "Boiled sweet corn cut off the cob (optional, as the source says you may add this, and indeed whatever vegetables are in season)", "quantity": "", "unit": "", "item": "Boiled sweet corn cut off the cob", "preparation": "optional, as the source says you may add this, and indeed whatever vegetables are in season", "product_key": "boiled-sweet-corn-cut-off-the-cob"}], "steps": ["Take a large fine piece of freshly killed venison. When venison is fresh and in good order it yields a fine soup, allowing a small quart of water to each pound of meat.", "When it has boiled well, and been skimmed, put in some small dumplings made of flour and minced suet, or drippings. Also, boiled sweet potatos, cut into round thick slices. You may add boiled sweet corn cut off the cob; and, indeed, whatever vegetables are in season.", "The soup-meat should boil till all the flesh is loose on the bones, and the bits and shreds should not be served up."], "notes": [{"author": "Eliza Leslie", "rating": 0, "text": "The source says the best pieces of buffalo make good soup, but does not give a separate buffalo formula here."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.584260", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 1329: \"VENISON SOUP.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "a77fb17bdd6448bca2e05bbdc71e747d", "title": "A Fine Venison Pie", "ingredients": [{"raw": "Venison steaks, cut from a loin or haunch as freshly killed as you can get it, bones removed", "quantity": "", "unit": "", "item": "Venison steaks", "preparation": "cut from a loin or haunch as freshly killed as you can get it, bones removed", "product_key": "venison-steaks"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Water, merely as much as will cover the meat for stewing", "quantity": "", "unit": "", "item": "Water", "preparation": "merely as much as will cover the meat for stewing", "product_key": "water"}, {"raw": "Nice puff paste, divided into two equal portions", "quantity": "", "unit": "", "item": "Nice puff paste", "preparation": "divided into two equal portions", "product_key": "nice-puff-paste"}, {"raw": "Butter, for the dish", "quantity": "", "unit": "", "item": "Butter", "preparation": "for the dish", "product_key": "butter", "group": "Dish"}, {"raw": "1 glass very good wine, either port or sherry (or, instead of wine, 1/2 pint black currant jelly, which the source says is thought preferable to red for venison)", "quantity": "1", "unit": "", "item": "glass very good wine", "preparation": "or, instead of wine, 1/2 pint black currant jelly, which the source says is thought preferable to red for venison, either port or sherry", "product_key": "glass-very-good-wine"}, {"raw": "A few blades of mace", "quantity": "", "unit": "", "item": "A few blades of mace", "preparation": "", "product_key": "a-few-blades-of-mace"}, {"raw": "1 nutmeg, powdered", "quantity": "1", "unit": "", "item": "nutmeg", "preparation": "powdered", "product_key": "nutmeg"}, {"raw": "Crumbled yolks of some hard-boiled eggs", "quantity": "", "unit": "", "item": "Crumbled yolks of some hard-boiled eggs", "preparation": "", "product_key": "crumbled-yolks-of-some-hard-boiled-eggs"}], "steps": ["Having removed the bones and cut the meat into steaks, and seasoned it with salt and pepper, put the venison into a pot, with merely as much water as will cover it well. Let it stew till perfectly tender, skimming it occasionally. Then take it out, and set it to cool, saving the gravy in a bowl.", "Make a nice puff paste; divide the paste into two equal portions, and roll it out rather thick. Butter a deep dish, and line it with one of the sheets of paste, rolled thin at the bottom. Then put in the stewed venison.", "Season the gravy with a glass of very good wine (either port or sherry), a few blades of mace, and a powdered nutmeg. Stir into it the crumbled yolks of some hard-boiled eggs. Pour the gravy over the meat, and put on the other sheet of paste, as the lid of the pie.", "Bring the two edges close together, so as to unite evenly, and notch them handsomely. Set it immediately into the oven, and bake it well. If a steady heat is kept up, it will be done in an hour. Send it to table hot.", "Instead of wine, you may put into the gravy half a pint of black currant jelly. The source also says any sort of game\u2014partridges, pheasants, grouse, wild ducks, &c.\u2014may be made into a fine pie, exactly as above."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.582429", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "1 pie", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 6074: \"A FINE VENISON PIE.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "6667f706988e4d6fb6c26ec0d3c1fee7", "title": "Stewed Venison Steaks", "ingredients": [{"raw": "Fine steaks of freshly killed venison, cut from the upper part of the leg", "quantity": "", "unit": "", "item": "Fine steaks of freshly killed venison", "preparation": "cut from the upper part of the leg", "product_key": "fine-steaks-of-freshly-killed-venison"}, {"raw": "For the stuffing, one of the two mixtures the source names:", "quantity": "", "unit": "", "item": "For the stuffing", "preparation": "one of the two mixtures the source names:", "product_key": "for-the-stuffing"}, {"raw": "Bread soaked in milk, mixed with fresh butter, chopped sweet marjoram, and sweet basil; or boiled onions, minced small, mixed with chopped sage (which may be boiled with the onion), and seasoned with a very little salt and pepper", "quantity": "", "unit": "", "item": "Bread soaked in milk", "preparation": "which may be boiled with the onion, mixed with fresh butter, chopped sweet marjoram, and sweet basil; or boiled onions, minced small, mixed with chopped sage, and seasoned with a very little salt and pepper", "product_key": "bread-soaked-in-milk"}, {"raw": "Fresh butter or lard, or drippings left of roast venison the day before", "quantity": "", "unit": "", "item": "Fresh butter or lard", "preparation": "or drippings left of roast venison the day before", "product_key": "fresh-butter-or-lard"}, {"raw": "Stewed cranberries, or stewed dried peaches, for sauce", "quantity": "", "unit": "", "item": "Stewed cranberries", "preparation": "or stewed dried peaches, for sauce", "product_key": "stewed-cranberries", "group": "Sauce"}], "steps": ["Take some fine steaks of freshly killed venison, cut from the upper part of the leg.", "Make a forcemeat, or stuffing, with bread soaked in milk, mixed with fresh butter, with chopped sweet marjoram and sweet basil; or some boiled onions, minced small, and mixed with chopped sage, which may be boiled with the onion, and seasoned with a very little salt and pepper.", "Spread the stuffing thickly over the inside of the steaks. Then roll them up, and tie them round with packthread, or secure them at the ends with wooden skewers.", "Put the steaks into a stewpan with some fresh butter or lard, or some drippings that have been left of roast venison the day before.", "Let them stew (keeping the pan covered) till thoroughly done. Then dish them with the gravy round them. Serve up with them a sauce of stewed cranberries, or stewed dried peaches."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.580768", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 6035: \"STEWED VENISON STEAKS.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "ded152b06bcf47c9ad9c82fc6c4334d3", "title": "Venison Steaks, Broiled", "ingredients": [{"raw": "Venison steaks, cut not quite an inch thick", "quantity": "", "unit": "", "item": "Venison steaks", "preparation": "cut not quite an inch thick", "product_key": "venison-steaks"}, {"raw": "A little black pepper", "quantity": "", "unit": "", "item": "A little black pepper", "preparation": "", "product_key": "a-little-black-pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Nice fresh butter, a bit upon each steak", "quantity": "", "unit": "", "item": "Nice fresh butter", "preparation": "a bit upon each steak", "product_key": "nice-fresh-butter"}, {"raw": "Nice wine, to stir into the gravy", "quantity": "", "unit": "", "item": "Nice wine", "preparation": "to stir into the gravy", "product_key": "nice-wine"}, {"raw": "Cranberry or peach sauce, or a large cup of grape jelly, for serving", "quantity": "", "unit": "", "item": "Cranberry or peach sauce", "preparation": "or a large cup of grape jelly, for serving", "product_key": "cranberry-or-peach-sauce"}], "steps": ["Cut the steaks not quite an inch thick. Trim them nicely, and season them with a little black pepper and salt.", "Have ready, over a bed of clear bright hot coals from a wood fire, a gridiron with grooved bars to catch the gravy.", "Put down the steaks, and when one side is quite done turn the other, and broil that. Venison should always be very thoroughly done.", "Before you take up the steaks, lay a bit of nice fresh butter upon each. Take them up on a hot dish, and keep them warm.", "Pour off the gravy into a small saucepan. Give it a boil over the fire, and skim off all the fat from the surface. Stir into it some nice wine, and serve up with the steaks a deep dish of cranberry, or peach sauce, or a large cup of grape jelly."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.579372", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 6022: \"VENISON STEAKS, BROILED.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "714fa4cde93041539caf115d356d85d9", "title": "To Roast Partridges or Any Small Birds", "ingredients": [{"raw": "Partridges, or any small birds", "quantity": "", "unit": "", "item": "Partridges", "preparation": "or any small birds", "product_key": "partridges"}, {"raw": "Slips of bacon, for larding", "quantity": "", "unit": "", "item": "Slips of bacon", "preparation": "for larding", "product_key": "slips-of-bacon"}, {"raw": "Grated crumb of 1/2 loaf of bread", "quantity": "", "unit": "", "item": "Grated crumb of 1/2 loaf of bread", "preparation": "", "product_key": "grated-crumb-of-1-2-loaf-of-bread"}, {"raw": "A piece of butter, the size of a walnut", "quantity": "", "unit": "", "item": "A piece of butter", "preparation": "the size of a walnut", "product_key": "a-piece-of-butter"}, {"raw": "A little melted butter, to pour over", "quantity": "", "unit": "", "item": "A little melted butter", "preparation": "to pour over", "product_key": "a-little-melted-butter"}], "steps": ["Lard them with slips of bacon, put them on a skewer, tie it to the spit at both ends, dredge and baste them, and let them roast ten minutes.", "Take the grated crumb of half a loaf of bread, with a piece of butter the size of a walnut, put it in a stew pan, and shake it over a gentle fire till it is of a light brown; lay it between your birds, and pour over them a little melted butter."], "notes": [{"author": "Mary Randolph", "rating": 0, "text": "The source title is for partridges or any small birds."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.578222", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/12519", "import_status": "licensed_written", "author": "Mary Randolph", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/12519", "source_work": "The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_edition": "Project Gutenberg eBook #12519, The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_text_url": "https://www.gutenberg.org/cache/epub/12519/pg12519.txt", "source_text_sha256": "ff89d8889f7ea3fb0ff98fc562d86b06e3108026d254cf1613d4cf73cb8ab2a1", "source_anchor": "line 2760: \"TO ROAST PARTRIDGES OR ANY SMALL BIRDS.\"", "game_animal": "partridge", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "5bd041326623414b890057c82b9d0564", "title": "To Roast Rabbits", "ingredients": [{"raw": "Rabbits, cased", "quantity": "", "unit": "", "item": "Rabbits", "preparation": "cased", "product_key": "rabbits"}, {"raw": "For the stuffing:", "quantity": "", "unit": "", "item": "For the stuffing:", "preparation": "", "product_key": "for-the-stuffing", "section_header": true, "group": "Stuffing"}, {"raw": "Crumb of 1/2 loaf of bread", "quantity": "", "unit": "", "item": "Crumb of 1/2 loaf of bread", "preparation": "", "product_key": "crumb-of-1-2-loaf-of-bread"}, {"raw": "A little parsley, sweet marjoram, and thyme, all shred fine", "quantity": "", "unit": "", "item": "A little parsley", "preparation": "sweet marjoram, and thyme, all shred fine", "product_key": "a-little-parsley"}, {"raw": "Nutmeg", "quantity": "", "unit": "", "item": "Nutmeg", "preparation": "", "product_key": "nutmeg"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "1/4 pound butter", "quantity": "1/4", "unit": "lb", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "A little good cream", "quantity": "", "unit": "", "item": "A little good cream", "preparation": "", "product_key": "a-little-good-cream"}, {"raw": "2 eggs", "quantity": "2", "unit": "", "item": "eggs", "preparation": "", "product_key": "eggs"}, {"raw": "Lard, for dredging and basting", "quantity": "", "unit": "", "item": "Lard", "preparation": "for dredging and basting", "product_key": "lard"}, {"raw": "Parsley and butter, for sauce", "quantity": "", "unit": "", "item": "Parsley and butter", "preparation": "for sauce", "product_key": "parsley-and-butter", "group": "Sauce"}, {"raw": "The livers, chopped, to lay in lumps round the edge of the dish", "quantity": "", "unit": "", "item": "The livers", "preparation": "chopped, to lay in lumps round the edge of the dish", "product_key": "the-livers"}], "steps": ["When you have cased the rabbits, skewer their heads with their mouths upon their backs, stick their fore-legs into their ribs, skewer the hind-legs doubled.", "Then make a stuffing of the crumb of half a loaf of bread, a little parsley, sweet marjoram and thyme, all shred fine, nutmeg, salt and pepper to your taste, mixed up into a light stuffing, with a quarter of a pound of butter, a little good cream, and two eggs; put it into the body, and sew them up.", "Dredge and baste them well with lard, roast them near an hour, serve them up with parsley and butter for sauce, chop the livers, and lay them in lumps round the edge of the dish."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.576966", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/12519", "import_status": "licensed_written", "author": "Mary Randolph", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/12519", "source_work": "The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_edition": "Project Gutenberg eBook #12519, The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_text_url": "https://www.gutenberg.org/cache/epub/12519/pg12519.txt", "source_text_sha256": "ff89d8889f7ea3fb0ff98fc562d86b06e3108026d254cf1613d4cf73cb8ab2a1", "source_anchor": "line 2780: \"TO ROAST RABBITS.\"", "game_animal": "rabbit", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "2d4de09164c44ea69663727b6c9f881b", "title": "To Stew Wild Ducks", "ingredients": [{"raw": "Wild ducks, prepared", "quantity": "", "unit": "", "item": "Wild ducks", "preparation": "prepared", "product_key": "wild-ducks"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "A little powdered cloves", "quantity": "", "unit": "", "item": "A little powdered cloves", "preparation": "", "product_key": "a-little-powdered-cloves"}, {"raw": "A shallot or two, for the body of each duck", "quantity": "", "unit": "", "item": "A shallot or two", "preparation": "for the body of each duck", "product_key": "a-shallot-or-two", "group": "Body of each duck"}, {"raw": "A lump of butter, for the body of each duck, and more butter under and over them in the pan", "quantity": "", "unit": "", "item": "A lump of butter", "preparation": "for the body of each duck, and more butter under and over them in the pan", "product_key": "a-lump-of-butter", "group": "Body of each duck"}, {"raw": "Vinegar and water", "quantity": "", "unit": "", "item": "Vinegar and water", "preparation": "", "product_key": "vinegar-and-water"}, {"raw": "Lemon peel", "quantity": "", "unit": "", "item": "Lemon peel", "preparation": "", "product_key": "lemon-peel"}, {"raw": "A bunch of sweet herbs", "quantity": "", "unit": "", "item": "A bunch of sweet herbs", "preparation": "", "product_key": "a-bunch-of-sweet-herbs"}, {"raw": "Lemon, sliced, for garnish", "quantity": "", "unit": "", "item": "Lemon", "preparation": "sliced, for garnish", "product_key": "lemon", "group": "Garnish"}, {"raw": "Raspings of bread, fried, for garnish", "quantity": "", "unit": "", "item": "Raspings of bread", "preparation": "fried, for garnish", "product_key": "raspings-of-bread", "group": "Garnish"}], "steps": ["Having prepared the fowls, rub the insides with salt, pepper, and a little powdered cloves; put a shallot or two with a lump of butter in the body of each, then lay them in a pan that will just hold them, putting butter under and over them, with vinegar and water, and add pepper, salt, lemon peel, and a bunch of sweet herbs.", "Then cover the pan close, and let them stew till done.", "Pass the liquor through a sieve, pour it over the ducks, and serve them up hot, with a garnish of lemon sliced, and raspings of bread fried.", "The source says teal, &c., may be dressed the same way."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.575515", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/12519", "import_status": "licensed_written", "author": "Mary Randolph", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/12519", "source_work": "The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_edition": "Project Gutenberg eBook #12519, The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_text_url": "https://www.gutenberg.org/cache/epub/12519/pg12519.txt", "source_text_sha256": "ff89d8889f7ea3fb0ff98fc562d86b06e3108026d254cf1613d4cf73cb8ab2a1", "source_anchor": "line 2795: \"TO STEW WILD DUCKS.\"", "game_animal": "wild duck", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "d1e0b197e57940d18a3867111bd426ac", "title": "To Roast Wild Ducks or Teal", "ingredients": [{"raw": "Wild ducks or teal, ready dressed", "quantity": "", "unit": "", "item": "Wild ducks or teal", "preparation": "ready dressed", "product_key": "wild-ducks-or-teal"}, {"raw": "A small onion, for each duck", "quantity": "", "unit": "", "item": "A small onion", "preparation": "for each duck", "product_key": "a-small-onion"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "1 spoonful red wine, to put in each duck", "quantity": "1", "unit": "", "item": "spoonful red wine", "preparation": "to put in each duck", "product_key": "spoonful-red-wine"}, {"raw": "Necks and gizzards of the ducks, for the gravy", "quantity": "", "unit": "", "item": "Necks and gizzards of the ducks", "preparation": "for the gravy", "product_key": "necks-and-gizzards-of-the-ducks", "group": "Gravy"}, {"raw": "1 spoonful red wine, for the gravy", "quantity": "1", "unit": "", "item": "spoonful red wine", "preparation": "for the gravy", "product_key": "spoonful-red-wine", "group": "Gravy"}, {"raw": "1/2 anchovy", "quantity": "1/2", "unit": "", "item": "anchovy", "preparation": "", "product_key": "anchovy"}, {"raw": "A blade or two of mace", "quantity": "", "unit": "", "item": "A blade or two of mace", "preparation": "", "product_key": "a-blade-or-two-of-mace"}, {"raw": "1 onion, for the gravy", "quantity": "1", "unit": "", "item": "onion", "preparation": "for the gravy", "product_key": "onion", "group": "Gravy"}, {"raw": "A little cayenne pepper", "quantity": "", "unit": "", "item": "A little cayenne pepper", "preparation": "", "product_key": "a-little-cayenne-pepper"}, {"raw": "Onion sauce, in a boat", "quantity": "", "unit": "", "item": "Onion sauce", "preparation": "in a boat", "product_key": "onion-sauce"}, {"raw": "Raspings of bread, for garnish", "quantity": "", "unit": "", "item": "Raspings of bread", "preparation": "for garnish", "product_key": "raspings-of-bread", "group": "Garnish"}], "steps": ["When the ducks are ready dressed, put in them a small onion, pepper, salt, and a spoonful of red wine; if the fire be good, they will roast in twenty minutes.", "Make gravy of the necks and gizzards, a spoonful of red wine, half an anchovy, a blade or two of mace, one onion, and a little cayenne pepper; boil it till it is wasted to half a pint, strain it through a hair sieve, and pour it on the ducks.", "Serve them up with onion sauce in a boat; garnish the dish with raspings of bread."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.574156", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/12519", "import_status": "licensed_written", "author": "Mary Randolph", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/12519", "source_work": "The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_edition": "Project Gutenberg eBook #12519, The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_text_url": "https://www.gutenberg.org/cache/epub/12519/pg12519.txt", "source_text_sha256": "ff89d8889f7ea3fb0ff98fc562d86b06e3108026d254cf1613d4cf73cb8ab2a1", "source_anchor": "line 2728: \"TO ROAST WILD DUCKS OR TEAL.\"", "game_animal": "wild duck", "collection_added": "20261109-wildgame1", "step_groups": [{"step": 0, "group": "", "indices": [0, 1, 2, 3, 4, 5, 6, 9], "from": null}, {"step": 1, "group": "", "indices": [7, 8, 10], "from": null}, {"step": 2, "group": "", "indices": [11, 12], "from": null}], "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "e9d3c5483aeb408087ec4133aa4e5372", "title": "Curry of Catfish", "ingredients": [{"raw": "White channel catfish, as many pieces as will be sufficient for a dish", "quantity": "", "unit": "", "item": "White channel catfish", "preparation": "as many pieces as will be sufficient for a dish", "product_key": "white-channel-catfish"}, {"raw": "1 quart water", "quantity": "1", "unit": "quart", "item": "water", "preparation": "", "product_key": "water"}, {"raw": "2 onions", "quantity": "2", "unit": "", "item": "onions", "preparation": "", "product_key": "onions"}, {"raw": "Chopped parsley", "quantity": "", "unit": "", "item": "Chopped parsley", "preparation": "", "product_key": "chopped-parsley"}, {"raw": "1 spoonful butter", "quantity": "1", "unit": "", "item": "spoonful butter", "preparation": "", "product_key": "spoonful-butter"}, {"raw": "1 spoonful flour", "quantity": "1", "unit": "", "item": "spoonful flour", "preparation": "", "product_key": "spoonful-flour"}, {"raw": "1 large teaspoonful curry powder", "quantity": "1", "unit": "large", "item": "teaspoonful curry powder", "preparation": "", "product_key": "teaspoonful-curry-powder"}], "steps": ["Take the white channel catfish, cut off their heads, skin and clean them, cut them in pieces four inches long, put as many as will be sufficient for a dish into a stew pan with a quart of water, two onions, and chopped parsley; let them stew gently till the water is reduced to half a pint.", "Take the fish out and lay them on a dish, cover them to keep them hot.", "Rub a spoonful of butter into one of flour, add a large teaspoonful of curry powder, thicken the gravy with it, shake it over the fire a few minutes, and pour it over the fish; be careful to have the gravy smooth."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.572816", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/12519", "import_status": "licensed_written", "author": "Mary Randolph", "cuisine": "American", "protein": "Fish & seafood", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/12519", "source_work": "The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_edition": "Project Gutenberg eBook #12519, The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_text_url": "https://www.gutenberg.org/cache/epub/12519/pg12519.txt", "source_text_sha256": "ff89d8889f7ea3fb0ff98fc562d86b06e3108026d254cf1613d4cf73cb8ab2a1", "source_anchor": "line 2206: \"TO MAKE A CURRY OF CATFISH.\"", "game_animal": "catfish", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "65736eb0c46047728e4a83eeb9e3101a", "title": "A Burgoo", "ingredients": [{"raw": "Meat of a soft-shelled turtle, painted turtle, poker-dot turtle, or almost any other kind of turtle, cleaned and dressed (if using turtle)", "quantity": "", "unit": "", "item": "Meat of a soft-shelled turtle", "preparation": "if using turtle, painted turtle, poker-dot turtle, or almost any other kind of turtle, cleaned and dressed", "product_key": "meat-of-a-soft-shelled-turtle"}, {"raw": "Rabbit, ruffled grouse, moose meat, elk meat, deer meat, sheep meat, or any sort of game, cleaned and dressed, cut into about 1-inch cubes", "quantity": "", "unit": "", "item": "Rabbit", "preparation": "ruffled grouse, moose meat, elk meat, deer meat, sheep meat, or any sort of game, cleaned and dressed, cut into about 1-inch cubes", "product_key": "rabbit"}, {"raw": "Bones, especially the marrow bones", "quantity": "", "unit": "", "item": "Bones", "preparation": "especially the marrow bones", "product_key": "bones"}, {"raw": "Salt pork, cut into cubes, if you have it", "quantity": "", "unit": "", "item": "Salt pork", "preparation": "cut into cubes, if you have it", "product_key": "salt-pork"}, {"raw": "Dry vegetables, if you have them in the outfit", "quantity": "", "unit": "", "item": "Dry vegetables", "preparation": "if you have them in the outfit", "product_key": "dry-vegetables"}, {"raw": "Water, enough to fill the kettle half full at first, and later enough always to cover the vegetables", "quantity": "", "unit": "", "item": "Water", "preparation": "enough to fill the kettle half full at first, and later enough always to cover the vegetables", "product_key": "water"}, {"raw": "Onions, peeled and quartered", "quantity": "", "unit": "", "item": "Onions", "preparation": "peeled and quartered", "product_key": "onions"}, {"raw": "Carrots, scraped and sliced", "quantity": "", "unit": "", "item": "Carrots", "preparation": "scraped and sliced", "product_key": "carrots"}, {"raw": "Potatoes, peeled and cut into about 1-inch cubes", "quantity": "", "unit": "", "item": "Potatoes", "preparation": "peeled and cut into about 1-inch cubes", "product_key": "potatoes"}, {"raw": "1 can tomatoes (the source says this will add greatly to the flavor)", "quantity": "1", "unit": "can", "item": "tomatoes", "preparation": "the source says this will add greatly to the flavor", "product_key": "tomatoes"}, {"raw": "Salt, added just before taking it off the fire", "quantity": "", "unit": "", "item": "Salt", "preparation": "added just before taking it off the fire", "product_key": "salt"}, {"raw": "Pepper, added just before taking it off the fire", "quantity": "", "unit": "", "item": "Pepper", "preparation": "added just before taking it off the fire", "product_key": "pepper"}, {"raw": "Liquid from an olive bottle, poured in while the stew is cooking (optional, as the source says it adds greatly to the flavor)", "quantity": "", "unit": "", "item": "Liquid from an olive bottle", "preparation": "optional, as the source says it adds greatly to the flavor, poured in while the stew is cooking", "product_key": "liquid-from-an-olive-bottle"}, {"raw": "A slice of lemon and an olive in each cup, if you have them in camp (optional, as the source describes)", "quantity": "", "unit": "", "item": "A slice of lemon and an olive in each cup", "preparation": "optional, as the source describes, if you have them in camp", "product_key": "a-slice-of-lemon-and-an-olive-in-each-cup"}], "steps": ["Clean and dress the meat. Cut the meat into pieces about the size of inch cubes. Save the bones, especially the marrow bones, to put in with the meat. Add some salt pork cut into cubes, if you have it.", "If you have been thoughtful enough to supply your outfit with some dry vegetables, they will add flavor to your burgoo. Put all the material in a kettle, and fill the kettle half full of water. If you have beans and potatoes do not put them in with the meat because they will go to the bottom and scorch.", "While the stuff you have already put in the kettle is boiling, or simmering, peel the onions and quarter them, scrape the carrots and slice them, peel the potatoes and cut them up into pieces\u2014about inch cubes.", "After the caldron has commenced to boil, dump in the fresh vegetables; they will cool off the water and kill the boil. Do not let it come to a boil again, but put it over a slow fire and allow it to simmer. There should always be enough water to cover the vegetables.", "A can of tomatoes will add greatly to the flavor. Use no sweet vegetables like beets or sweet potatoes.", "Put the salt and pepper in just before you take it off the fire.", "When the burgoo is done, strain it into tin cups. The liquid out of an olive bottle adds greatly to the flavor if you pour it in while the stew is cooking. If you have such luxuries in camp as olives and lemons, a slice of lemon with an olive in each cup over which the liquid is poured may be used."], "notes": [{"author": "Dan Beard, in C. Mac Sheridan, ed., The Stag Cook Book", "rating": 0, "text": "The source says no two burgoos are alike, and that the excellence depends on the materials you have and the care you take in cooking it. It names rabbit, ruffled grouse, moose meat, elk meat, and deer meat among possible game."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.568881", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/48695", "import_status": "licensed_written", "author": "Dan Beard, in C. Mac Sheridan, ed., The Stag Cook Book", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/48695", "source_work": "The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_edition": "Project Gutenberg eBook #48695, The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_text_url": "https://www.gutenberg.org/cache/epub/48695/pg48695.txt", "source_text_sha256": "1407345b0c334755490decf49ff5a14b72682b0c66428540edc5e36a764047a4", "source_anchor": "line 1482: \"A BURGOO\"", "game_animal": "mixed game", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "0bff1166169f489c83e03deebd36e9b4", "title": "To Cook Rabbits", "ingredients": [{"raw": "1 rabbit, cleaned and cut into six pieces", "quantity": "1", "unit": "", "item": "rabbit", "preparation": "cleaned and cut into six pieces", "product_key": "rabbit"}, {"raw": "Salt water, for soaking (or ordinary claret, which the source names as a substitute)", "quantity": "", "unit": "", "item": "Salt water", "preparation": "or ordinary claret, which the source names as a substitute, for soaking", "product_key": "salt-water"}, {"raw": "1 beaten egg", "quantity": "1", "unit": "", "item": "beaten egg", "preparation": "", "product_key": "beaten-egg"}, {"raw": "Cracker crumbs", "quantity": "", "unit": "", "item": "Cracker crumbs", "preparation": "", "product_key": "cracker-crumbs"}, {"raw": "Butter, plenty, for frying", "quantity": "", "unit": "", "item": "Butter", "preparation": "plenty, for frying", "product_key": "butter"}, {"raw": "Water, enough so that the rabbit is about half covered while steaming (or more claret, which the source names as a substitute for the steaming liquid)", "quantity": "", "unit": "", "item": "Water", "preparation": "or more claret, which the source names as a substitute for the steaming liquid, enough so that the rabbit is about half covered while steaming", "product_key": "water"}], "steps": ["First get the rabbit, clean and cut into six pieces.", "Soak the pieces in salt water for several hours\u2014the source's writer usually soaks them all night and right up to the time for cooking. This whitens and improves the meat.", "When you are ready to cook, dry the pieces; roll them in a beaten egg and then in cracker crumbs.", "Put the pieces into a very hot pan with plenty of butter and fry to a golden brown.", "When the color is right put water into the pan so that the rabbit is about half covered. Cover the pan with a tight lid and steam slowly until the water is all gone. Then serve.", "The source adds that if you substitute an ordinary claret for the salt water, and if you have more claret in which to steam the fried rabbit, you may know the perfect dish."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.566458", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/48695", "import_status": "licensed_written", "author": "Raymond McKee, in C. Mac Sheridan, ed., The Stag Cook Book", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/48695", "source_work": "The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_edition": "Project Gutenberg eBook #48695, The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_text_url": "https://www.gutenberg.org/cache/epub/48695/pg48695.txt", "source_text_sha256": "1407345b0c334755490decf49ff5a14b72682b0c66428540edc5e36a764047a4", "source_anchor": "line 4774: \"TO COOK RABBITS\"", "game_animal": "rabbit", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "01302475410f4fe49a2067245c6c9b78", "title": "Goose Breast Steaks", "ingredients": [{"raw": "1 goose", "quantity": "1", "unit": "", "item": "goose", "preparation": "", "product_key": "goose"}, {"raw": "Beaten egg", "quantity": "", "unit": "", "item": "Beaten egg", "preparation": "", "product_key": "beaten-egg"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Flour, for rolling", "quantity": "", "unit": "", "item": "Flour", "preparation": "for rolling", "product_key": "flour"}], "steps": ["Never pick a goose. Pull the skin right off\u2014every inch of it.", "Take a sharp knife and follow down the breast bone on both sides. Strip the breast meat clear away from both sides.", "Split each side of breast into two thin steaks, if it is a large goose.", "Dip these steaks in beaten egg, salt and pepper. Roll in flour and fry over a medium fire."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.565415", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/48695", "import_status": "licensed_written", "author": "Captain Edward A. Salisbury, in C. Mac Sheridan, ed., The Stag Cook Book", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/48695", "source_work": "The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_edition": "Project Gutenberg eBook #48695, The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_text_url": "https://www.gutenberg.org/cache/epub/48695/pg48695.txt", "source_text_sha256": "1407345b0c334755490decf49ff5a14b72682b0c66428540edc5e36a764047a4", "source_anchor": "line 3153: \"GOOSE\"", "game_animal": "goose", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "6664132321524815888b00407bf4912d", "title": "Broiled Teal, Partridge, or Small Fowl", "ingredients": [{"raw": "Teal, partridge, or other small fowl, picked without breaking the skin", "quantity": "", "unit": "", "item": "Teal", "preparation": "partridge, or other small fowl, picked without breaking the skin", "product_key": "teal"}, {"raw": "Melted butter, for sousing", "quantity": "", "unit": "", "item": "Melted butter", "preparation": "for sousing", "product_key": "melted-butter"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Currant jelly, for serving", "quantity": "", "unit": "", "item": "Currant jelly", "preparation": "for serving", "product_key": "currant-jelly"}], "steps": ["Pick, without breaking the skin. Cut open the back and break out flat for grilling or broiling.", "Broil bone side to the fire for eight minutes. Souse frequently with melted butter.", "Turn and broil, flesh side to the fire, for four minutes, using more butter.", "Salt and pepper thoroughly at time of turning.", "Serve with currant jelly."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.564453", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/48695", "import_status": "licensed_written", "author": "Captain Edward A. Salisbury, in C. Mac Sheridan, ed., The Stag Cook Book", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/48695", "source_work": "The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_edition": "Project Gutenberg eBook #48695, The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_text_url": "https://www.gutenberg.org/cache/epub/48695/pg48695.txt", "source_text_sha256": "1407345b0c334755490decf49ff5a14b72682b0c66428540edc5e36a764047a4", "source_anchor": "line 3204: \"TEAL, PARTRIDGE AND SMALL FOWL\"", "game_animal": "teal", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "282aad4aabc4480889dd267a2803c7fa", "title": "Dutch-Oven Mallard, Canvasback, or Redhead", "ingredients": [{"raw": "1 mallard, canvasback, or redhead duck, picked dry", "quantity": "1", "unit": "", "item": "mallard", "preparation": "canvasback, or redhead duck, picked dry", "product_key": "mallard"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "1 onion", "quantity": "1", "unit": "", "item": "onion", "preparation": "", "product_key": "onion"}, {"raw": "Celery, wild or domestic, to fill the remaining body cavity", "quantity": "", "unit": "", "item": "Celery", "preparation": "wild or domestic, to fill the remaining body cavity", "product_key": "celery"}, {"raw": "Currant jelly, for serving", "quantity": "", "unit": "", "item": "Currant jelly", "preparation": "for serving", "product_key": "currant-jelly"}], "steps": ["Pick the duck dry and keep it dry; the source says no water near a duck.", "Rub it with salt and pepper, then put an onion well up in the body cavity. Fill the remaining space with celery, wild or domestic.", "Get the oven, or Dutch oven, very hot before the duck goes in. Use no grease and no water\u2014just a dry pan or oven.", "A big mallard will cook perfectly in twenty minutes. Do not open the oven or take the lid from the Dutch oven after starting to cook.", "Serve with currant jelly."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.563116", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/48695", "import_status": "licensed_written", "author": "Captain Edward A. Salisbury, in C. Mac Sheridan, ed., The Stag Cook Book", "cuisine": "American", "protein": "Other", "method": "", "servings": "1 large mallard", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "dutch-oven", "name": "Dutch oven", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/48695", "source_work": "The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_edition": "Project Gutenberg eBook #48695, The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_text_url": "https://www.gutenberg.org/cache/epub/48695/pg48695.txt", "source_text_sha256": "1407345b0c334755490decf49ff5a14b72682b0c66428540edc5e36a764047a4", "source_anchor": "line 3187: \"DUCKS AND LARGE FOWL\"", "game_animal": "wild duck", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "eeb7421747884a1d9b17da11bf2ebf07", "title": "Planked Fish (Shad, Flounders, or Sunfish)", "ingredients": [{"raw": "Shad, flounders, sunfish, or any other flat fish", "quantity": "", "unit": "", "item": "Shad", "preparation": "flounders, sunfish, or any other flat fish", "product_key": "shad"}, {"raw": "Thin slices of bacon or pork", "quantity": "", "unit": "", "item": "Thin slices of bacon or pork", "preparation": "", "product_key": "thin-slices-of-bacon-or-pork"}, {"raw": "A few slices of raw onion, sprinkled with pepper and salt (if you like, as the source allows)", "quantity": "", "unit": "", "item": "A few slices of raw onion", "preparation": "if you like, as the source allows, sprinkled with pepper and salt", "product_key": "a-few-slices-of-raw-onion"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}], "steps": ["Cut off the head and tail, split open the back, but do not cut clear through the belly, leaving the fish so that it may be opened wide like a book and tacked on a plank or piece of bark.", "Tack some thin slices of bacon or pork to the end of the fish that will be uppermost when before the fire, and, if you like, a few slices of raw onion sprinkled with pepper and salt.", "Sharpen one end of the plank and drive it into the ground, before a bed of hot coals.", "Catch the drippings in a tin cup or large spoon and baste the fish continually till it smells so good you cannot wait another instant to eat it. It is then done."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.561764", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Fish & seafood", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 500: \"Planked Fish.\"", "game_animal": "sunfish", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "a9ed8d0ac9ae4f6e8e1f78c26f7f7253", "title": "Baked Turkey (Tame or Wild)", "ingredients": [{"raw": "1 turkey, tame or wild (the source says they are prepared and cooked alike)", "quantity": "1", "unit": "", "item": "turkey", "preparation": "the source says they are prepared and cooked alike, tame or wild", "product_key": "turkey"}, {"raw": "1 teaspoonful soda, dissolved in the next-to-last rinsing water", "quantity": "1", "unit": "", "item": "teaspoonful soda", "preparation": "dissolved in the next-to-last rinsing water", "product_key": "teaspoonful-soda"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "For the stuffing:", "quantity": "", "unit": "", "item": "For the stuffing:", "preparation": "", "product_key": "for-the-stuffing", "section_header": true, "group": "Stuffing"}, {"raw": "Grated bread crumbs, enough to fill the craw and body of the turkey", "quantity": "", "unit": "", "item": "Grated bread crumbs", "preparation": "enough to fill the craw and body of the turkey", "product_key": "grated-bread-crumbs"}, {"raw": "1/2 teaspoonful summer savory, thyme, or sage", "quantity": "1/2", "unit": "", "item": "teaspoonful summer savory", "preparation": "thyme, or sage", "product_key": "teaspoonful-summer-savory"}, {"raw": "4 ounces lard", "quantity": "4", "unit": "oz", "item": "lard", "preparation": "", "product_key": "lard"}, {"raw": "4 ounces butter, plus more to distribute on the upper side, or a quarter of a pound of butter in the pan if stock is not used", "quantity": "4", "unit": "oz", "item": "butter", "preparation": "plus more to distribute on the upper side, or a quarter of a pound of butter in the pan if stock is not used", "product_key": "butter"}, {"raw": "Warm water, enough to make the stuffing moist", "quantity": "", "unit": "", "item": "Warm water", "preparation": "enough to make the stuffing moist", "product_key": "warm-water"}, {"raw": "Flour, for dredging", "quantity": "", "unit": "", "item": "Flour", "preparation": "for dredging", "product_key": "flour"}, {"raw": "About 1 pint boiling stock, or 1/4 pound butter, for the pan", "quantity": "", "unit": "", "item": "About 1 pint boiling stock", "preparation": "or 1/4 pound butter, for the pan", "product_key": "about-1-pint-boiling-stock"}], "steps": ["The time for cooking is from fifteen to twenty minutes to the pound, but this depends much upon the age of the bird; it must be well done to be palatable. Success lies in cooking it long enough, and frequent basting.", "Put the turkey into a pan of cold water; rinse it inside and out in three or four waters; in the last water but one dissolve a teaspoonful of soda. Fill the body with this water; shake it well; pour it off and rinse with fresh water; wipe it dry inside and out; rub the inside with pepper and salt.", "Prepare a stuffing as follows: mix into enough grated bread crumbs to fill the craw and body of the turkey a half teaspoonful of summer savory, thyme, or sage, four ounces of lard, four ounces of butter, with enough warm water to make the mixture moist. Mix all thoroughly and stuff the craw and body with it.", "Tie a string tightly about the neck; sew up the incision; tie down the wings and legs; then lay it on its back in the baking-pan; wet the skin and season it with pepper and salt and dredge it with flour.", "Distribute on the upper side small pieces of butter; put into the pan about a pint of boiling stock or a quarter of a pound of butter; have a brisk fire; put the pan into the oven and bake.", "Baste frequently, at least every ten minutes; bake to a rich brown. If it browns too rapidly lay a sheet of white paper over it until the lower part is done.", "When the turkey is browned on the breast turn it over in the pan while in the oven. Pepper, salt, and dredge the back with flour, and bake until browned, basting as above.", "When baked remove the strings from the neck and body; put it into a hot dish and serve with a flour gravy. The source also says the turkey may be stuffed with sausage-meat, fresh oysters, or roasted chestnuts."], "notes": [{"author": "Seneca", "rating": 0, "text": "The source says tame and wild turkeys are prepared and cooked alike."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.559616", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 2145: \"Baked Turkey.\"", "game_animal": "wild turkey", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "c1f88922d8684dbf9574344c51387c44", "title": "Roast Ducks and Grouse", "ingredients": [{"raw": "Ducks or grouse, dressed", "quantity": "", "unit": "", "item": "Ducks or grouse", "preparation": "dressed", "product_key": "ducks-or-grouse"}, {"raw": "Fat pork, a piece in each bird", "quantity": "", "unit": "", "item": "Fat pork", "preparation": "a piece in each bird", "product_key": "fat-pork"}, {"raw": "Toast, for serving (optional, as the source directs if they are served on toast)", "quantity": "", "unit": "", "item": "Toast", "preparation": "optional, as the source directs if they are served on toast, for serving", "product_key": "toast"}], "steps": ["Parboil the ducks or grouse till tender.", "Then roast as for roast quail: impale each on a stick with a piece of fat pork in each bird, set the stick in the ground before a big bed of live coals in a slanting position so that the heat will fall evenly, and turn frequently till a sharp sliver will easily pass through the breast.", "Catch the drippings in a tin cup and pour over the birds again and again, and if they are served on toast pour the drippings also on the toast."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.557981", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "The source says to parboil till tender, then roast as for roast quail, snipe, or plover in the same chapter.", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 708: \"Roast Ducks and Grouse.\"", "game_animal": "duck and grouse", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "ede6113a802643a7974c2c7938f1a064", "title": "Roast Quail, Snipe, or Plover", "ingredients": [{"raw": "Quail, snipe, or plover, dressed", "quantity": "", "unit": "", "item": "Quail", "preparation": "snipe, or plover, dressed", "product_key": "quail"}, {"raw": "Fat pork, a piece in each bird", "quantity": "", "unit": "", "item": "Fat pork", "preparation": "a piece in each bird", "product_key": "fat-pork"}, {"raw": "Toast, for serving (optional, as the source directs if they are served on toast)", "quantity": "", "unit": "", "item": "Toast", "preparation": "optional, as the source directs if they are served on toast, for serving", "product_key": "toast"}], "steps": ["Dress and impale each bird on a stick with a piece of fat pork in each bird.", "Set the stick in the ground before a big bed of live coals in a slanting position so that the heat will fall evenly on all portions of the bird, and turn frequently till a sharp sliver will easily pass through the breast.", "Catch the drippings in a tin cup and pour over the birds again and again, and if they are served on toast pour the drippings also on the toast."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.556903", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 693: \"Roast Quail, Snipe or Plover.\"", "game_animal": "quail", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "eebab149a7bb4819a31e0d8c8d3183e5", "title": "Stuffed Shoulder of Venison", "ingredients": [{"raw": "For the stuffing:", "quantity": "", "unit": "", "item": "For the stuffing:", "preparation": "", "product_key": "for-the-stuffing", "section_header": true, "group": "Stuffing"}, {"raw": "Suet, chopped very fine, 1/2 pint", "quantity": "", "unit": "", "item": "Suet", "preparation": "chopped very fine, 1/2 pint", "product_key": "suet", "group": "Stuffing"}, {"raw": "1 quart bread crumbs", "quantity": "1", "unit": "quart", "item": "bread crumbs", "preparation": "", "product_key": "bread-crumbs", "group": "Stuffing"}, {"raw": "Port or Madeira wine, to moisten the stuffing", "quantity": "", "unit": "", "item": "Port or Madeira wine", "preparation": "to moisten the stuffing", "product_key": "port-or-madeira-wine", "group": "Stuffing"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper", "group": "Stuffing"}, {"raw": "Allspice", "quantity": "", "unit": "", "item": "Allspice", "preparation": "", "product_key": "allspice", "group": "Stuffing"}, {"raw": "1 shoulder of venison, bones extracted through the under side", "quantity": "1", "unit": "", "item": "shoulder of venison", "preparation": "bones extracted through the under side", "product_key": "shoulder-of-venison", "group": "Stuffing"}, {"raw": "Gravy made by boiling the trimmings of the venison", "quantity": "", "unit": "", "item": "Gravy made by boiling the trimmings of the venison", "preparation": "", "product_key": "gravy-made-by-boiling-the-trimmings-of-the-venison", "group": "Stuffing"}, {"raw": "1 glass port or Madeira wine, for the stew", "quantity": "1", "unit": "", "item": "glass port or Madeira wine", "preparation": "for the stew", "product_key": "glass-port-or-madeira-wine", "group": "Stew"}, {"raw": "A little black pepper", "quantity": "", "unit": "", "item": "A little black pepper", "preparation": "", "product_key": "a-little-black-pepper", "group": "Stuffing"}, {"raw": "Clean cloth, in strips, for binding", "quantity": "", "unit": "", "item": "Clean cloth", "preparation": "in strips, for binding", "product_key": "clean-cloth", "group": "Stuffing"}], "steps": ["Extract the bones through the under side of the shoulder.", "Chop up suet very fine, and mix it with bread crumbs, in the proportion of half a pint of suet to a quart of breadcrumbs.", "Moisten this with wine, season with pepper and allspice, and fill the holes from which the bones were taken.", "Bind firmly in shape with strips of clean cloth, put in a large saucepan with part of a gravy made by boiling the trimmings of the venison; add to this a glass of port or Madeira wine and a little black pepper.", "Cover tightly and stew very slowly three or four hours, according to the size. It should be very tender when done.", "Remove the strips of cotton cloth with care, dish, and, when you have strained the gravy, pour it over the meat."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.554180", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 1665: \"Stuffed Shoulder of Venison.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "step_groups": [{"step": 0, "group": "", "indices": [6], "from": null}, {"step": 1, "group": "", "indices": [1, 2], "from": null}, {"step": 2, "group": "", "indices": [3, 4, 5, 8], "from": null}, {"step": 3, "group": "", "indices": [7, 9, 10], "from": null}], "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "3b8b2fac3bf441d3aa7dbc653460104f", "title": "Venison Sausages", "ingredients": [{"raw": "Pieces of the forequarter of venison, chopped", "quantity": "", "unit": "pieces", "item": "of the forequarter of venison", "preparation": "chopped", "product_key": "of-the-forequarter-of-venison"}, {"raw": "Chopped salt pork, half as much as the venison", "quantity": "", "unit": "", "item": "Chopped salt pork", "preparation": "half as much as the venison", "product_key": "chopped-salt-pork"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}], "steps": ["Chop up pieces of the forequarter, mix with half as much chopped salt pork, season with pepper and salt, and make into balls.", "Fry."], "notes": [{"author": "Seneca", "rating": 0, "text": "The source says the forequarter of venison is always tough, but may be utilized by stewing it, or making it into these sausages."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.552983", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 1659: \"Venison Sausages.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "408cd85c3dbf4cbfb8a0b8f9bf6cf3d1", "title": "Roast Venison", "ingredients": [{"raw": "Saddle of venison (or the shoulder, which the source names next best)", "quantity": "", "unit": "", "item": "Saddle of venison", "preparation": "or the shoulder, which the source names next best", "product_key": "saddle-of-venison"}, {"raw": "Thin slices of salt pork or bacon", "quantity": "", "unit": "", "item": "Thin slices of salt pork or bacon", "preparation": "", "product_key": "thin-slices-of-salt-pork-or-bacon"}, {"raw": "Buttered paper, to cover the roast (to keep the surface from hardening)", "quantity": "", "unit": "", "item": "Buttered paper", "preparation": "to keep the surface from hardening, to cover the roast", "product_key": "buttered-paper"}], "steps": ["The saddle is the best portion for roasting, and after this the shoulder.", "Hang it by a cord over a huge bed of coals, or use the crotched stakes, impaling the venison on the cross-piece.", "Insert thin slices of salt pork or bacon in gashes cut with a knife where the flesh is thick enough to admit of gashing, or skewer them on with hard wood twigs where it is not.", "Turn frequently.", "The flesh on the surface will become hard by the time the roast is done, but this can be avoided by covering it with buttered paper fastened on with wooden skewers.", "From two to three hours are required for roasting."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.551592", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 1630: \"Roast Venison.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "e779959e53e343ee838f6874a1a6444e", "title": "Stewed Rabbit (Canoe and Camp Cookery)", "ingredients": [{"raw": "1 rabbit, skinned and cleaned", "quantity": "1", "unit": "", "item": "rabbit", "preparation": "skinned and cleaned", "product_key": "rabbit"}, {"raw": "1 onion, minced", "quantity": "1", "unit": "", "item": "onion", "preparation": "minced", "product_key": "onion"}, {"raw": "1/2 pound fat salt pork, cleansed and cut into small pieces", "quantity": "1/2", "unit": "lb", "item": "fat salt pork", "preparation": "cleansed and cut into small pieces", "product_key": "fat-salt-pork"}, {"raw": "About 1 pint cold water", "quantity": "", "unit": "", "item": "About 1 pint cold water", "preparation": "", "product_key": "about-1-pint-cold-water"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "1 cup boiling milk or water, for the gravy", "quantity": "1", "unit": "cup", "item": "boiling milk or water", "preparation": "for the gravy", "product_key": "boiling-milk-or-water", "group": "Gravy"}, {"raw": "1 well-beaten egg (may be omitted)", "quantity": "1", "unit": "", "item": "well-beaten egg", "preparation": "may be omitted", "product_key": "well-beaten-egg"}, {"raw": "1 or 2 tablespoonfuls flour, made into a smooth paste with cold water", "quantity": "1", "unit": "", "item": "or 2 tablespoonfuls flour", "preparation": "made into a smooth paste with cold water", "product_key": "or-2-tablespoonfuls-flour"}], "steps": ["After skinning and cleaning the rabbit, cut it into pieces, and wash again in cold water.", "Mince an onion, cleanse and cut into small pieces one-half pound of fat salt pork, and put with the cut-up rabbit into a pot with about a pint of cold water.", "Season with pepper and salt, cover the pot, and let it simmer till the flesh can be easily pierced with a sharp sliver.", "Take it up when done and set where it will keep warm.", "Make a gravy by adding to the water left in the pot one cup of boiling milk or water, stirring in gradually one well-beaten egg and one or two tablespoonfuls of flour made into a smooth paste with cold water.", "Boil one minute and then pour over the rabbit. The source says this gravy will be nearly or quite as good if the egg is omitted."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.549713", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 725: \"Stewed Rabbit.\"", "game_animal": "rabbit", "collection_added": "20261109-wildgame1", "step_groups": [{"step": 0, "group": "", "indices": [0, 3, 6], "from": null}, {"step": 1, "group": "", "indices": [1, 2, 5], "from": null}, {"step": 2, "group": "", "indices": [4], "from": null}, {"step": 4, "group": "", "indices": [7, 8], "from": null}], "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "d1e41524bf1d4f1482fca86f0920f384", "title": "Brunswick Stew", "ingredients": [{"raw": "2 good-sized or 3 small squirrels", "quantity": "2", "unit": "", "item": "good-sized or 3 small squirrels", "preparation": "", "product_key": "good-sized-or-3-small-squirrels"}, {"raw": "1 quart tomatoes, peeled and sliced", "quantity": "1", "unit": "quart", "item": "tomatoes", "preparation": "peeled and sliced", "product_key": "tomatoes"}, {"raw": "1 pint butter or lima beans", "quantity": "1", "unit": "pint", "item": "butter or lima beans", "preparation": "", "product_key": "butter-or-lima-beans"}, {"raw": "6 potatoes, parboiled and sliced", "quantity": "6", "unit": "", "item": "potatoes", "preparation": "parboiled and sliced", "product_key": "potatoes"}, {"raw": "6 ears of green corn, cut from the cob", "quantity": "6", "unit": "ears", "item": "of green corn", "preparation": "cut from the cob", "product_key": "of-green-corn"}, {"raw": "1/2 pound butter", "quantity": "1/2", "unit": "lb", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "1/2 pound fat salt pork", "quantity": "1/2", "unit": "lb", "item": "fat salt pork", "preparation": "", "product_key": "fat-salt-pork"}, {"raw": "1 teaspoonful black pepper", "quantity": "1", "unit": "", "item": "teaspoonful black pepper", "preparation": "", "product_key": "teaspoonful-black-pepper"}, {"raw": "1/2 teaspoonful cayenne", "quantity": "1/2", "unit": "", "item": "teaspoonful cayenne", "preparation": "", "product_key": "teaspoonful-cayenne"}, {"raw": "1 gallon water", "quantity": "1", "unit": "gallon", "item": "water", "preparation": "", "product_key": "water"}, {"raw": "1 tablespoonful salt", "quantity": "1", "unit": "", "item": "tablespoonful salt", "preparation": "", "product_key": "tablespoonful-salt"}, {"raw": "2 tablespoonfuls white sugar", "quantity": "2", "unit": "", "item": "tablespoonfuls white sugar", "preparation": "", "product_key": "tablespoonfuls-white-sugar"}, {"raw": "1 onion, minced small", "quantity": "1", "unit": "", "item": "onion", "preparation": "minced small", "product_key": "onion"}, {"raw": "Flour, for rolling the butter", "quantity": "", "unit": "", "item": "Flour", "preparation": "for rolling the butter", "product_key": "flour"}], "steps": ["Cut the squirrels into joints, and lay in cold water to draw out the blood.", "Put on the gallon of water, with the salt in it, and let it boil for five minutes.", "Put in the onion, beans, corn, pork which has been cut into fine strips, potatoes, pepper, and the squirrels.", "Cover closely, and stew two and a half hours very slowly, stirring the mass frequently from the bottom to prevent its burning.", "Then add the tomatoes and sugar, and stew an hour longer.", "Ten minutes before it is to be taken from the fire, add the butter, cut into bits the size of a walnut, and rolled in flour; give a final boil, taste to see that it is seasoned to your liking, and serve at once."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:52.535884", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "5 or 6", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 1596: \"Brunswick Stew.\"", "game_animal": "squirrel", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "ec6c88c5553d4325ac1b11893e0ccf42", "title": "Pheasant Stewed with Cabbage", "ingredients": [{"raw": "1 pheasant, trussed for boiling", "quantity": "1", "unit": "", "item": "pheasant", "preparation": "trussed for boiling", "product_key": "pheasant"}, {"raw": "1 large cabbage, divided into quarters, stalks cut off", "quantity": "1", "unit": "large", "item": "cabbage", "preparation": "divided into quarters, stalks cut off", "product_key": "cabbage"}, {"raw": "6 ounces good bacon", "quantity": "6", "unit": "oz", "item": "good bacon", "preparation": "", "product_key": "good-bacon"}, {"raw": "1/2 pound Bologna sausage", "quantity": "1/2", "unit": "lb", "item": "Bologna sausage", "preparation": "", "product_key": "bologna-sausage"}, {"raw": "3 pork sausages", "quantity": "3", "unit": "", "item": "pork sausages", "preparation": "", "product_key": "pork-sausages"}, {"raw": "Some parsley", "quantity": "", "unit": "", "item": "Some parsley", "preparation": "", "product_key": "some-parsley"}, {"raw": "A bayleaf", "quantity": "", "unit": "", "item": "A bayleaf", "preparation": "", "product_key": "a-bayleaf"}, {"raw": "A bouquet garni", "quantity": "", "unit": "", "item": "A bouquet garni", "preparation": "", "product_key": "a-bouquet-garni"}, {"raw": "1 carrot", "quantity": "1", "unit": "", "item": "carrot", "preparation": "", "product_key": "carrot"}, {"raw": "1 onion stuck with 4 cloves", "quantity": "1", "unit": "", "item": "onion stuck with 4 cloves", "preparation": "", "product_key": "onion-stuck-with-4-cloves"}, {"raw": "A shallot", "quantity": "", "unit": "", "item": "A shallot", "preparation": "", "product_key": "a-shallot"}, {"raw": "Some pepper", "quantity": "", "unit": "", "item": "Some pepper", "preparation": "", "product_key": "some-pepper"}, {"raw": "Stock, as much as will cover the whole", "quantity": "", "unit": "", "item": "Stock", "preparation": "as much as will cover the whole", "product_key": "stock"}, {"raw": "Salt, for the drained cabbage", "quantity": "", "unit": "", "item": "Salt", "preparation": "for the drained cabbage", "product_key": "salt", "group": "Drained cabbage"}, {"raw": "Poivrade sauce, in a tureen", "quantity": "", "unit": "", "item": "Poivrade sauce", "preparation": "in a tureen", "product_key": "poivrade-sauce"}], "steps": ["Truss a pheasant for boiling. Divide a large cabbage into quarters, soak them after cutting off the stalks, plunge them into boiling water and boil for about ten minutes.", "Take them out, drain them and press all the water from them, then put them into the stewpan. Lay the pheasant well in the cabbage, add six ounces of good bacon, half a pound of Bologna sausage, three pork sausages, some parsley, a bayleaf, a bouquet garni, one carrot, an onion stuck with four cloves, a shallot, and some pepper.", "Pour in as much stock as will cover the whole, and cover the pan closely and bring to a boil and let it simmer slowly for an hour.", "Then take out the bird and the meat and keep them warm whilst the cabbage is drained, peppered, and salted, and steamed over fire till dry.", "Then place it on a dish, arrange the pheasant on it and all the other adjuncts round it. Serve poivrade sauce in a tureen."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:36.571673", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/31982", "import_status": "licensed_written", "author": "Mrs. De Salis (Harriet Anne de Salis)", "cuisine": "British", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/31982", "source_work": "Dressed Game and Poultry \u00e0 la Mode", "source_edition": "Project Gutenberg eBook #31982, Dressed Game and Poultry \u00e0 la Mode", "source_text_url": "https://www.gutenberg.org/cache/epub/31982/pg31982.txt", "source_text_sha256": "28b0efec16e5c5112b5a89cb6b656ae6d24793b9178115e62cc42e871fa7d38a", "source_anchor": "line 1607: \"Pheasant Stewed with Cabbage.\"", "game_animal": "pheasant", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "77209348caff4481810d30929eb92b61", "title": "Venison Steak, Broiled", "ingredients": [{"raw": "A fine leg of freshly killed deer, about 5 pounds, the noix removed and cut into 6 steaks, pared and flattened nicely", "quantity": "", "unit": "", "item": "A fine leg of freshly killed deer", "preparation": "about 5 pounds, the noix removed and cut into 6 steaks, pared and flattened nicely", "product_key": "a-fine-leg-of-freshly-killed-deer"}, {"raw": "A good pinch of salt", "quantity": "", "unit": "", "item": "A good pinch of salt", "preparation": "", "product_key": "a-good-pinch-of-salt"}, {"raw": "A pinch of pepper", "quantity": "", "unit": "", "item": "A pinch of pepper", "preparation": "", "product_key": "a-pinch-of-pepper"}, {"raw": "The third of a pinch of nutmeg", "quantity": "", "unit": "", "item": "The third of a pinch of nutmeg", "preparation": "", "product_key": "the-third-of-a-pinch-of-nutmeg"}, {"raw": "1 tablespoonful oil", "quantity": "1", "unit": "", "item": "tablespoonful oil", "preparation": "", "product_key": "tablespoonful-oil"}, {"raw": "1 gill ma\u00eetre-d'h\u00f4tel butter (the source's No. 145)", "quantity": "1", "unit": "", "item": "gill ma\u00eetre-d'h\u00f4tel butter", "preparation": "the source's No. 145", "product_key": "gill-ma-tre-d-h-tel-butter"}, {"raw": "A little watercress, to decorate the dish", "quantity": "", "unit": "", "item": "A little watercress", "preparation": "to decorate the dish", "product_key": "a-little-watercress"}], "steps": ["Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks; pare and flatten them nicely.", "Put them on a plate to season with a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, and one tablespoonful of oil. Roll them in well, and put them to broil for five minutes on each side.", "Dress on a hot dish, and spread a gill of ma\u00eetre-d'h\u00f4tel butter over; decorate the dish with a little watercress, and serve."], "notes": [{"author": "Alessandro Filippini", "rating": 0, "text": "The source says all venison steaks are prepared the same way, only served with different sauces and garnishings. A pinch of salt in this book represents 205 grains, or a tablespoonful; half a pinch of pepper represents 38 grains, or a teaspoonful; a third of a pinch of nutmeg represents 13 grains, or half a teaspoonful."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:36.569527", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/60285", "import_status": "licensed_written", "author": "Alessandro Filippini", "cuisine": "American", "protein": "Other", "method": "", "servings": "6 steaks", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/60285", "source_work": "The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_edition": "Project Gutenberg eBook #60285, The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It (also published as The Table)", "source_text_url": "https://www.gutenberg.org/cache/epub/60285/pg60285.txt", "source_text_sha256": "e1344bf6776602762ed734fa85ee766be63bbe04bb6f247c482fd69b4817496d", "source_anchor": "line 23469: \"=879. Venison Steak, Broiled.=\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "7e716fa4ca834fefb55dbabcae1595b5", "title": "Roast Haunch of Venison", "ingredients": [{"raw": "1 haunch of venison", "quantity": "1", "unit": "", "item": "haunch of venison", "preparation": "", "product_key": "haunch-of-venison"}, {"raw": "Butter, for a sheet of white paper over the fat, and later for frothing", "quantity": "", "unit": "", "item": "Butter", "preparation": "for a sheet of white paper over the fat, and later for frothing", "product_key": "butter"}, {"raw": "Coarse flour-and-water paste, about 1/2 inch thick", "quantity": "", "unit": "", "item": "Coarse flour-and-water paste", "preparation": "about 1/2 inch thick", "product_key": "coarse-flour-and-water-paste"}, {"raw": "1 or 2 sheets of strong paper", "quantity": "1", "unit": "", "item": "or 2 sheets of strong paper", "preparation": "", "product_key": "or-2-sheets-of-strong-paper"}, {"raw": "Twine, to tie the covering on", "quantity": "", "unit": "", "item": "Twine", "preparation": "to tie the covering on", "product_key": "twine"}, {"raw": "A little flour, for dredging", "quantity": "", "unit": "", "item": "A little flour", "preparation": "for dredging", "product_key": "a-little-flour"}, {"raw": "Good, strong, unflavoured gravy, in a tureen", "quantity": "", "unit": "", "item": "Good", "preparation": "strong, unflavoured gravy, in a tureen", "product_key": "good"}, {"raw": "Currant jelly (or the jelly melted with a little port wine, which the source also allows), in a tureen", "quantity": "", "unit": "", "item": "Currant jelly", "preparation": "or the jelly melted with a little port wine, which the source also allows, in a tureen", "product_key": "currant-jelly"}], "steps": ["Choose a haunch with clear, bright, and thick fat, and the cleft of the hoof smooth and close. When required for use, wash it in warm water, and dry it well with a cloth.", "Butter a sheet of white paper, put it over the fat, lay a coarse paste, about 1/2 inch in thickness, over this, and then a sheet or two of strong paper. Tie the whole firmly on to the haunch with twine, and put the joint down to a strong close fire.", "Baste the venison immediately, to prevent the paper and string from burning, and continue this operation, without intermission, the whole of the time it is cooking.", "About 20 minutes before it is done, carefully remove the paste and paper, dredge the joint with flour, and baste well with butter until it is nicely frothed, and of a nice pale-brown colour.", "Garnish the knuckle-bone with a frill of white paper, and serve with a good, strong, but unflavoured gravy, in a tureen, and currant jelly; or melt the jelly with a little port wine, and serve that also in a tureen.", "In ordinary cases, the paste may be dispensed with, and a double paper placed over the roast instead: it will not require so long cooking without the paste. The neck and shoulder may be roasted in the same manner."], "notes": [{"author": "Isabella Beeton", "rating": 0, "text": "Source timing: a large haunch of buck venison, with the paste, 4 to 5 hours; haunch of doe venison, 3-1/4 to 3-3/4 hours. Allow less time without the paste. Send very hot plates to table, as the venison fat so soon freezes."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:36.566822", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/10136", "import_status": "licensed_written", "author": "Isabella Beeton", "cuisine": "British", "protein": "Other", "method": "", "servings": "18", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/10136", "source_work": "The Book of Household Management (1861)", "source_edition": "Project Gutenberg eBook #10136, The Book of Household Management (1861)", "source_text_url": "https://www.gutenberg.org/cache/epub/10136/pg10136.txt", "source_text_sha256": "8a546e25e6cda0294b70fde4c6735f69460f75db9e586958f9eb87a688722e61", "source_anchor": "line 34051: \"ROAST HAUNCH OF VENISON.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United Kingdom", "origin_flag": "\ud83c\uddec\ud83c\udde7"}, {"id": "7c79882666d74505b22b589bf65710f9", "title": "Haunch of Venison", "ingredients": [{"raw": "1 haunch of venison, perfectly good and well kept", "quantity": "1", "unit": "", "item": "haunch of venison", "preparation": "perfectly good and well kept", "product_key": "haunch-of-venison"}, {"raw": "A large sheet of thick brown paper, well buttered, or a coarse paste of brown meal, for covering the fat", "quantity": "", "unit": "", "item": "A large sheet of thick brown paper", "preparation": "well buttered, or a coarse paste of brown meal, for covering the fat", "product_key": "a-large-sheet-of-thick-brown-paper"}, {"raw": "Dripping or butter, for basting", "quantity": "", "unit": "", "item": "Dripping or butter", "preparation": "for basting", "product_key": "dripping-or-butter"}, {"raw": "Browned flour, for dredging very slightly", "quantity": "", "unit": "", "item": "Browned flour", "preparation": "for dredging very slightly", "product_key": "browned-flour"}, {"raw": "Black currant jelly, or raspberry jam, for sweet sauce", "quantity": "", "unit": "", "item": "Black currant jelly", "preparation": "or raspberry jam, for sweet sauce", "product_key": "black-currant-jelly", "group": "Sweet sauce"}], "steps": ["Wipe the haunch thoroughly all over with clean cloths, dipped in lukewarm water, and then go over it with clean dry cloths. Trim off all unsightly parts.", "Lay over the fat a large sheet of thick brown paper, well buttered, and securely tied on with twine. Or else make a coarse paste of brown meal, and cover it with that.", "Place it before a good steady fire, and let it roast from three to four hours, according to its size.", "After roasting well for three hours, remove the covering of paper or paste, and baste the meat well all over; first with dripping or butter, and then with its own gravy, dredging it very slightly with browned flour.", "Skim the fat off the gravy, and send the venison to table plain, with sweet sauce of black currant jelly, or raspberry jam, in a glass dish with a spoon in it."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:36.564716", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/40943", "import_status": "licensed_written", "author": "Eliza Leslie", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/40943", "source_work": "Miss Leslie's New Cookery Book (1857)", "source_edition": "Project Gutenberg eBook #40943, Miss Leslie's New Cookery Book (1857)", "source_text_url": "https://www.gutenberg.org/cache/epub/40943/pg40943.txt", "source_text_sha256": "41b1883e4850deb348f115bf933c82ea26992ab3fa64785136b881a72e913b62", "source_anchor": "line 6007: \"HAUNCH OF VENISON.\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "f4a52a9b96cc4903a3b7992e782c10da", "title": "Hare, Rabbit, or Squirrel Soup", "ingredients": [{"raw": "2 hares, cut up (or rabbits; the source also says squirrels make soup equally good, done the same way)", "quantity": "2", "unit": "", "item": "hares", "preparation": "or rabbits; the source also says squirrels make soup equally good, done the same way, cut up", "product_key": "hares"}, {"raw": "A piece of bacon", "quantity": "", "unit": "", "item": "A piece of bacon", "preparation": "", "product_key": "a-piece-of-bacon"}, {"raw": "2 onions, chopped", "quantity": "2", "unit": "", "item": "onions", "preparation": "chopped", "product_key": "onions"}, {"raw": "A bundle of thyme and parsley, to be taken out before the soup is thickened", "quantity": "", "unit": "", "item": "A bundle of thyme and parsley", "preparation": "to be taken out before the soup is thickened", "product_key": "a-bundle-of-thyme-and-parsley"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pounded cloves", "quantity": "", "unit": "", "item": "Pounded cloves", "preparation": "", "product_key": "pounded-cloves"}, {"raw": "Mace", "quantity": "", "unit": "", "item": "Mace", "preparation": "", "product_key": "mace"}, {"raw": "Water, a sufficient quantity", "quantity": "", "unit": "", "item": "Water", "preparation": "a sufficient quantity", "product_key": "water"}, {"raw": "1 large spoonful butter", "quantity": "1", "unit": "large", "item": "spoonful butter", "preparation": "", "product_key": "spoonful-butter"}, {"raw": "1 large spoonful brown flour", "quantity": "1", "unit": "large", "item": "spoonful brown flour", "preparation": "", "product_key": "spoonful-brown-flour"}, {"raw": "1 glass red wine", "quantity": "1", "unit": "", "item": "glass red wine", "preparation": "", "product_key": "glass-red-wine"}], "steps": ["Cut up two hares, put them into a pot with a piece of bacon, two onions chopped, a bundle of thyme and parsley, which must be taken out before the soup is thickened, add pepper, salt, pounded cloves, and mace, put in a sufficient quantity of water, and stew it gently three hours.", "Thicken with a large spoonful of butter, and one of brown flour, with a glass of red wine; boil it a few minutes longer, and serve it up with the nicest parts of the hares."], "notes": [{"author": "Mary Randolph", "rating": 0, "text": "The source adds: \"Squirrels make soup equally good, done the same way.\""}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:36.562976", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/12519", "import_status": "licensed_written", "author": "Mary Randolph", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/12519", "source_work": "The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_edition": "Project Gutenberg eBook #12519, The Virginia Housewife; or, Methodical Cook (1860 edition)", "source_text_url": "https://www.gutenberg.org/cache/epub/12519/pg12519.txt", "source_text_sha256": "ff89d8889f7ea3fb0ff98fc562d86b06e3108026d254cf1613d4cf73cb8ab2a1", "source_anchor": "line 817: \"HARE OR RABBIT SOUP.\"", "game_animal": "rabbit", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "bf9bc26f3b8044059e3376d95a959bc1", "title": "Venison Steak", "ingredients": [{"raw": "Venison steak", "quantity": "", "unit": "", "item": "Venison steak", "preparation": "", "product_key": "venison-steak"}, {"raw": "1 or 2 eggs, beaten, with a bit of salt and pepper", "quantity": "1", "unit": "", "item": "or 2 eggs", "preparation": "beaten, with a bit of salt and pepper", "product_key": "or-2-eggs"}, {"raw": "Flour, for rolling", "quantity": "", "unit": "", "item": "Flour", "preparation": "for rolling", "product_key": "flour"}, {"raw": "Butter, for frying", "quantity": "", "unit": "", "item": "Butter", "preparation": "for frying", "product_key": "butter"}, {"raw": "Salt", "quantity": "", "unit": "", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "Pepper", "quantity": "", "unit": "", "item": "Pepper", "preparation": "", "product_key": "pepper"}], "steps": ["Take the venison and strip out all of the white sinews that lie between the muscles or lean parts. Strip and cut this white part all away.", "Then cut the venison into small strips about the thickness of a finger.", "Beat up an egg or two and beat in a bit of salt and pepper.", "Dip the strips of venison in the egg, then roll them in flour.", "Fry in butter and serve immediately."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:36.561164", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/48695", "import_status": "licensed_written", "author": "Captain Edward A. Salisbury, in C. Mac Sheridan, ed., The Stag Cook Book", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/48695", "source_work": "The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_edition": "Project Gutenberg eBook #48695, The Stag Cook Book, Written for Men by Men, collected and edited by C. Mac Sheridan (1922)", "source_text_url": "https://www.gutenberg.org/cache/epub/48695/pg48695.txt", "source_text_sha256": "1407345b0c334755490decf49ff5a14b72682b0c66428540edc5e36a764047a4", "source_anchor": "line 3136: \"VENISON STEAK\"", "game_animal": "venison", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "26c4867b3b88489c99363e528260135f", "title": "Fried Squirrels", "ingredients": [{"raw": "Squirrels, skinned and cleaned, with heads, tails, and feet cut off", "quantity": "", "unit": "", "item": "Squirrels", "preparation": "skinned and cleaned, with heads, tails, and feet cut off", "product_key": "squirrels"}, {"raw": "Flour or meal, for rolling", "quantity": "", "unit": "", "item": "Flour or meal", "preparation": "for rolling", "product_key": "flour-or-meal"}, {"raw": "Hot pork fat, for frying", "quantity": "", "unit": "", "item": "Hot pork fat", "preparation": "for frying", "product_key": "hot-pork-fat"}], "steps": ["Skin and clean the squirrels, cutting off heads, tails, and feet.", "Parboil until they are tender.", "Cut off the legs and wings, and slice off the breast pieces.", "Roll in flour or meal and fry in hot pork fat till they are nicely browned."], "notes": [{"author": "Seneca", "rating": 0, "text": "The source also says grouse, ducks, quail, snipe, and plover may be fried this way, but are better roasted as given later in the same chapter. Snipe, quail, and plover need no parboiling."}], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:47:36.486849", "candidate_id": "", "cover_url": "", "source": "https://www.gutenberg.org/ebooks/55705", "import_status": "licensed_written", "author": "Seneca", "cuisine": "American", "protein": "Other", "method": "", "servings": "", "category": "Wild game", "import_extractor": "", "source_rating": null, "published": true, "source_group": "open_cookbook", "equipment": [], "small_appliances": [], "description": "The source says to parboil and fry squirrels the same as fried pigeons; the method below is that referred-to pigeon method, applied to squirrel as directed.", "license_name": "Public domain (United States)", "license_url": "https://www.gutenberg.org/ebooks/55705", "source_work": "Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_edition": "Project Gutenberg eBook #55705, Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers (1885)", "source_text_url": "https://www.gutenberg.org/cache/epub/55705/pg55705.txt", "source_text_sha256": "136b0ce8c478c32486b12e172f79cc7705de9ce6ab88d088978a1593c673d7d2", "source_anchor": "line 687: \"Fried Squirrels.\"", "game_animal": "squirrel", "collection_added": "20261109-wildgame1", "origin_label": "United States", "origin_flag": "\ud83c\uddfa\ud83c\uddf8"}, {"id": "56b2157566a147389e21040db8bc2dfe", "title": "Instant Pot Risotto", "ingredients": [{"raw": "4 c. low-sodium chicken broth", "quantity": "4", "unit": "cup", "item": "low-sodium chicken broth", "preparation": "", "product_key": "low-sodium-chicken-broth"}, {"raw": "2 tbsp. butter", "quantity": "2", "unit": "tbsp", "item": "butter", "preparation": "", "product_key": "butter"}, {"raw": "1 medium onion, finely chopped", "quantity": "1", "unit": "medium", "item": "onion", "preparation": "finely chopped", "product_key": "onion"}, {"raw": "3 cloves garlic, minced", "quantity": "3", "unit": "cloves", "item": "garlic", "preparation": "minced", "product_key": "garlic"}, {"raw": "1 tbsp. fresh thyme leaves", "quantity": "1", "unit": "tbsp", "item": "fresh thyme leaves", "preparation": "", "product_key": "fresh-thyme-leaves"}, {"raw": "2 c. arborio rice", "quantity": "2", "unit": "cup", "item": "arborio rice", "preparation": "", "product_key": "arborio-rice"}, {"raw": "1/4 c. dry white wine", "quantity": "1/4", "unit": "cup", "item": "dry white wine", "preparation": "", "product_key": "dry-white-wine"}, {"raw": "3/4 c. freshly grated Parmesan", "quantity": "3/4", "unit": "cup", "item": "freshly grated Parmesan", "preparation": "", "product_key": "freshly-grated-parmesan"}, {"raw": "Kosher salt", "quantity": "", "unit": "", "item": "Kosher salt", "preparation": "", "product_key": "kosher-salt"}, {"raw": "Freshly ground black pepper", "quantity": "", "unit": "", "item": "Freshly ground black pepper", "preparation": "", "product_key": "freshly-ground-black-pepper"}], "steps": ["In a medium saucepan over medium heat, heat broth.", "Set Instant Pot to\u00a0Saut\u00e9\u00a0function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add rice and stir until toasted, 2 minutes.", "Deglaze pot with wine. Cook until most of wine is absorbed, then turn Saut\u00e9 function off.", "Add warm broth and place lid on Instant Pot.\u00a0Set to Manual, High and set time for 5 minutes.", "Turn valve to to quick release. Remove lid and stir in Parmesan. Season with salt and pepper."], "notes": [], "attachments": [], "favorite": false, "created_at": "2026-11-09T21:20:49.922615", "candidate_id": "", "cover_url": "", "source": "https://www.delish.com/cooking/recipe-ideas/a24280714/instant-pot-risotto/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_del_md_pmx_prog_org_us_18345007169&gad_source=1&gad_campaignid=18339119658&gbraid=0AAAAACq-IPxQDPYxSIQMnts2O7b2r50fx&gclid=Cj0KCQiA-8XXBhDaARIsADnEOrCbYOqQ9Q_yIlVFjK3mrgGTa1-M9lMPa3WAZy1FmL_Zd9MAqvM4eRsaAl_oEALw_wcB", "import_status": "source_checked", "author": "Makinze Gore", "cuisine": "Garlic Cuisine", "protein": "Chicken", "method": "", "servings": "4 serving(s)", "category": "", "import_extractor": "json-ld", "source_rating": {"value": 4.902439, "best": 5.0, "worst": 1.0, "review_count": 41}, "published": true, "source_group": "website", "equipment": [{"id": "saucepan", "name": "Saucepan", "category": "cookware", "inferred": true, "preferred": false}], "small_appliances": [{"id": "instant-pot", "name": "Instant Pot", "category": "small-appliance", "inferred": true, "preferred": true}], "published_at": "2026-11-09T21:22:13.472403", "origin_label": "Garlic Cuisine", "origin_flag": ""}, {"id": "541694364acc4e6586e9a9a84ce22218", "title": "Wonder Bread Recipe", "ingredients": [{"raw": "3 cups All-purpose flour", "quantity": "3", "unit": "cups", "item": "All-purpose flour", "preparation": "", "product_key": "all-purpose-flour"}, {"raw": "1 cup Milk (warm)", "quantity": "1", "unit": "cup", "item": "Milk", "preparation": "warm", "product_key": "milk"}, {"raw": "4 tbsp Butter (melted )", "quantity": "4", "unit": "tbsp", "item": "Butter", "preparation": "melted", "product_key": "butter"}, {"raw": "2 tbsp Sugar", "quantity": "2", "unit": "tbsp", "item": "Sugar", "preparation": "", "product_key": "sugar"}, {"raw": "1 tsp Salt", "quantity": "1", "unit": "tsp", "item": "Salt", "preparation": "", "product_key": "salt"}, {"raw": "2 tsp Instant yeast", "quantity": "2", "unit": "tsp", "item": "Instant yeast", "preparation": "", "product_key": "instant-yeast"}], "steps": ["Add flour, instant yeast, sugar, and salt into a large bowl, and whisk until well combined.", "Add warm milk and melted butter and mix until a shaggy dough forms.", "Pour dough onto lightly floured surface and knead for 8-10 minutes, until smooth and elastic, with a tacky, soft feel.", "Place dough in a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap and let rise in a warm spot for 1-2 hours, or until doubled in size.", "Punch down to deflate the dough and transfer to a lightly floured surface. Pat into an 8-inch-wide rectangle and roll tightly into a log. Pinch the seam firmly closed.", "Place seam-side down in a parchment-lined loaf pan. Cover loosely and let rise for 1 hour, until dough rises 1 inch above the rim.", "Bake at 350\u00b0F (175\u00b0C) on the lower rack for 30\u201335 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom.", "Remove from the pan and cool on a wire rack for at least 30 minutes before slicing. Cutting too early will compress the crumb."], "notes": [{"author": "Minoo Mahdavian", "rating": 0, "text": "Dust with flour if the dough is too sticky: This will help make that stickiness more workable while you knead, but don't overdo it. Too much flour will leave you with a dense, dry bread!\n\nCheck the yeast isn't expired: Your bread won't rise if your yeast is expired. Since high temperatures will also kill your yeast, add the butter and milk when warm, not hot.\n\n