Crown of Lamb or Mutton
2 or 3 sections of loins containing rib chops.
1 tsp salt
mashed potatoes, p[peas or puree' of chestnuts
1 - Select 2 or 3 sections of loin containing rib chops.
2 - Have ends of ribs scraped as for French chops; fasten the sections together with ribs curving up and outward;
have the ends of bones trimmed to even length; and on the end of each bone place a cube of salt pork to prevent charring.
3 - Pour over the meaqt in the pan 1/2 cp of water in which is dissolved 1 tsp salt.
4 - The roast will require about 1 1/2 hours.
5 - Before serving, remove the pork from the bones and put on frillede caps of paper.
6 - The centre may be filled with mashed potatoes, peas, or puree' of chestnuts.