Crown Roast

Ingredients

• a rack of mutton
• six potatoes
• a can of peas
• a teaspoonful of salt

Method

1. 1

   Trim the bones of the rack of mutton and fold around to make a crown, fastening with twine and skewers.

2. 2

   Bake in a quick oven for three-quarters of an hour, basting frequently.

3. 3

   Boil and mash the potatoes and heat the peas.

4. 4

   When the roast is done, remove fastenings, dish it, and place mashed potatoes in the center, garnishing the top.

5. 5

   Put peas around the outside.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

CROWN ROAST Trim the bones of a rack of mutton the same as for 'Trenched" chops; cut through almost to the skin and fold around, skin side in, making a crown of the upper part ; fastening it in shape with twine and skewers. Bake in a quick oven for three-quarters of an hour, basting frequently. While it is baking, boil and mash six potatoes and heat a can of peas. When the roast is done remove the fastenings and dish it. Put the mashed potatoes in the centre, using a pastry-bag with a star tube for garnishing the top, and put the peas around the outside of the dish. FRENCH CHOPS WITH MUSHROOMS Remove the lean portion from twelve mutton chops. Wash and cut in thin slices one pound of fresh mushrooms and put them in a kettle with a tablespoonful of butter, a level teaspoonful of salt and a saltspoonful of pepper; cover and cook slowly for twenty minutes. Moisten a tablespoon- ful of flour with a little milk, add it to the mush- rooms, stir quickly until boiling, and then stand it over hot water for ten minutes while you broil the chops. Have ready toasted a round of bread for each chop ; arrange on a heated platter. Place 36 My Best 250 Recipes the chops on the toast, dust them with salt and pepper, pour the mushroom sauce over and send them to the table. STEAK A LA BORDELAISE Trim a large inch-and-a-half-thick porter- house steak. Rub together a tablespoonful of butter and one of flour, add a pint of good strong stock, a tablespoonful of chopped onion, a bay leaf, a saltspoonful of celery seed, a level tea- spoonful of salt and a saltspoonful of pepper. Bring to the boil and simmer gently for thirty minutes. Bake ten large mushrooms for ten minutes, add them to the sauce, and cover and stand it over hot water while you broil the steak quickly on each side until it is seared, then slowly for twenty minutes. Dish it on a hot platter, dust with salt and pepper. Add a tablespoonful of butter to the sauce, lift the mushrooms, place them over the top of the steak and pour the sauce over all. EGYPTIAN CANNELON Chop fine two pounds of beef from the round; add and mix two level teaspoonfuls of salt, a saltspoonful of pepper, half a pint of chopped almonds or pine nuts, a tablespoonful of chopped parsley and two tablespoon fuls of My Best 250 Recipes 37 grated onion. Form in a compact roll, wrap in a piece of oiled paper, place in a baking-pan, add a cupful of stock and a tablespoonful of butter. Bake and baste, over the paper, for three-quar- ters of an hour. Remove the paper and lift the cannelon to the centre of a platter. Rub together two tablespoonfuls of butter and two of flour in the pan, add a pint of stock, stir until boiling; add a level teaspoonful of salt, and if you have it, two tablespoonfuls of tomato ketchup. Strain this over the roll and garnish with toast. FRICEO Cut one pound of the round of beef in cubes of one inch; flatten them with a hard blow from a potato-masher. Pare and slice three good-sized potatoes and four onions. Put a layer of pota- toes in the bottom of a baking-dish, then a layer of meat and onions; dust lightly with salt and pepper. Put in another layer of potatoes, meat, onion, salt and pepper. Peel and cut in halves four good-sized tomatoes, chopping fine, put them over the top of the dish and add a tablespoonful of butter cut in pieces. Pour over a half cupful of thick, sour cream. Cover, stand in a pan of boiling water and cook in a slow oven for two hours and a half. 38 My Best 250 Recipes FRICANDEAU OF VEAL Select a thick slice from a leg of veal weigh- ing from four to six pounds. Cover the bottom of a baking-pan with chopped carrot, onion and celery; add two bay leaves. Bind the veal with a strip of muslin and place it on top of the chopped vegetables, adding a teaspoonful of salt

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