The following recipe for Roast Crown of Lamb or Mutton is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. The first batch of the 15th Anniversary Edition (2005-2020) USB stick sold out quickly, but a smaller second batch should be available in a few weeks.
Ingredients
- 1 crown lamb or mutton
- Green Peas
- Salt
- Mashed Potatoes
- Salt-pork cubes
Description and Directions
A crown is composed of two or three sections of the loin containing the rib chops, the ends of the ribs having been scraped as for French chops and the sections sewed together so that the ribs curve upward and outward. These ends should be of the same length. To prevent the ends of the bones from charring while roasting, cap each one with a small cube of salt pork. Dissolve a teaspoon of salt in a half cup of water and pour over the roast when in the pan. Roast for about one hour. Remove the cubes of pork and cover the ends of the bones with small frilled paper caps. (In cities, these caps are easily obtainable ready-made.) Fill the center of the crown with mashed potatoes and surround with buttered peas.
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