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Crown Roast (Lamb or Veal)
From The Twin-city housewife, 1920
Serves 6
Teacher Domestic Science, Salem College.
Presented as published in 1920. 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 The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 25. The excerpt below is the record exactly as published.
Crown Roast, (Lamb or Veal) Sew ribs of lamb or veal in ring shape after having cut meat down a couple of inches so bones will protrude at top. Wrap each bone with waxed paper to keep it from charring. Season meat with salt, and pepper, dredge with flour and bake a few minutes until seared outside. Baste after this with brown sauce or a cup of water to which has been added a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.