Crown Boast of Mutton

Ingredients

• Have the butcher cut a full loin
• Cover the bones with heavy paper

Method

1. 1

   Have the butcher cut a full loin, split the bone between the chops, trim the rib bones as for French chops and chop them off to a uniform length, then roll the loin backward into a circle, and tie securely.

2. 2

   Cover the bones with heavy paper so they will not burn while cooking.

3. 3

   Baste frequently while roasting and allow nine minutes to the pound.

4. 4

   Serve with Saratoga or other fancy fried potatoes in the basket-like top formed by the bones.

5. 5

   Place a frill of paper on each bone.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 60. The excerpt below is the record exactly as published.

CROWN BOAST OF MUTTON. Have the butcher cut a full loin, split the bone between the chops, trim the rib bones as for French chops and chop them off to a uni- form length, then roll the loin backward into a circle, and tie se- curely. Cover the bones with heavy paper

Cook this with the app: pantry check, scaling, and the assistant.