Crown of Lamb with Peas
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 105. The excerpt below is the record exactly as published.
Crown of Lamb with Peas Potato Croquettes Cauliflower Bird’s Nest Salad Cheese Custard Sultana Roll, Strawberry Sauce Coffee *Crown of Lamb with Peas—Select parts from 2 loins containing ribs, scrape flesh from bone between ribs, as far as lean meat and trim off backbone. Shape each piece in semi- circle, having ribs outside and sew pleces together to form a crown. Trim ends of bones evenly and rather short and wrap each bone in thin strip fat scraps to prevent bone from burning. Place on rack in dripping pan with bowl in center of crown to preserve its shape. Dredge with flour, sprinkle with salt and pepper
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