Crown of Lamb
From Kirmess cook book, 1907
Serves 6
Press potatoes through a potato-ricer, and it is ready to serve, or fill with peas.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 62. The excerpt below is the record exactly as published.
CROWN OP LAMB. Mrs. Howland, Brooklyn. Twelve uncut chops^ arranged in circle ; this will take two loins, and have butcher chop through bones only. Cover bones with oiled paper to prevent scorching ; trim bones, tie in circle, meat inside, and bones standing up ; cover bones with pieces of salt pork, dust with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.