Crown of Pork

Ingredients

• pieces containing 6 ribs from each side of a rack of pork
• 1 c sausage meat
• 1 c stale bread crumbs
• 1 egg
• 1/4 to 1/2 c hot water
• 2 T butter
• 2 c small peeled spring onions
• 3 c stock or hot water

Method

1. 1

   Prepare the pork by removing the backbone and cutting between the ribs.

2. 2

   Mix sausage meat with stale bread crumbs soaked in cold water, add beaten egg.

3. 3

   Bake the crown with the sausage mixture for 2-3 hours, basting every 10 minutes.

4. 4

   Sauté onions in butter, add stock, and cook until tender.

5. 5

   Serve the crown with onions in the center.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 151. The excerpt below is the record exactly as published.

CROWN OF PORK MASHED POTATOES BROWNED SPRING ONIONS EGG AND CRESS SALAD GERMAN PUFFS — SABYON SAUCE Crown of Pork Obtain pieces containing 6 ribs from each side of a rack of pork, having two pieces of the same length and height; have the backbone removed and cut between the ribs ; trim each rib above the eye as for French lamb chops ; turn the rib bones outside and the eyes of the chops inside and sew the pieces together into a circle. Mix I c sausage meat with i c stale bread crumbs, soft- ened in cold water and wrung dry ; add i egg, beaten slightly. Put the crown in a baking-pan, with the sausage mixture in the open space inside the crown, cover the bones with buttered paper to keep from burning, dredge with salt, pepper and flour, and bake in a slow oven between 2 and 3 h, basting every 10 m with the drippings, to which /4 to ^2 c hot water is added. Saute to a delicate brown, in 2 T butter, 2 c small peeled spring onions ; add 3 c stock or hot water

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