Crown or Coronet?

New Zealand Listener, Volume 36, Issue 924, 26 April 1957, Page 32

Crown or Coronet?

AN interesting discussion arose from "™" the broadcasting of this letter from the Gisborne district: Dear Aunt Daisy, At Coronation time there was a recipe published called Crown Roast. It was made with lamb.rib chops which were tied to represent a crown and stuffed with the most unusual mixture. I found it most useful for a change, and it looks most attractive when served. Unfortunately, I have lost the English magazine and so wonder if you can help me. Several people had read of this and two of them lent me good illustrated cuttings, in colour, from the English magazine. The basic recipe is a good old one, but for the coronation dish the

de-luxe mixture. Our trusty Link, Wee Wyn, wrote me: Mine was Coronet of Lamb. It was neck of lamb with the chops cut evenly and turned inside out to form a ring (chop bones outside). It is only prettying up a cheap dish. To serve, fill the centre with mashed potato and spinach and put, alternately, small onions and tomato on top of the bones. But Crown Roast of Lamb is made with two or more sections of rib, with the ends "Frenched" (that is, meat cut off the ends of the bones) and bent round to form a ring or crown. The topends of bones may be protected with cubes of bread or raw potato, to be removed before serving, and replaced with tiny onions, or even ripe olives; and in one illustration a dainty paper frill was used (said Edith, of Christchurch). From Point Chevalier came the idea of encircling the crown with slices of pineapple and sprigs of parsley for decoration. To cook, prepared roast_is placed on a rack in an uncovered roasting pan. Don’t add water or sprinkle with flour! Do not baste or turn during roasting. Have oven at about 325 degrees. Dish up on heated platter. Fill centre with mashed potato, topped with carrots cut lengthwise and a sprig of parsley (very pretty); or with buttered peas, or a sage stuffing baked with the roast (4 cups soft breadcrumbs, 4% to % cup melted fat, 4% teaspoon pepper, 1 teaspoon salt, 2 teaspoons sage, 2 tablespoons chopped onion and 1 tablespoon chopped parsley). When serving, encircle with broiled peaches or pears and watercress. Crown Roast of Pork This is made with rib sections, like the lamb_ roast, with the ends "Frenched." Cook ‘exactly like the lamb and fill centre as suggested. If a stuffing is wanted, try the prune and apple one: 4 cups pepper and salt to taste, 1 cup chopped sour apples, 2 cups prunes, cooked and chopped, 1 cup diced _ (continued on next page)

celery, % cup diced onion and % a green pepper. Moisten with meat stock or ‘hot water. Do not baste or turn during roasting; oven about 325 degrees. It is easy to carve. Just make slices

by running the knife close to the bone of each rib and cut from tip of roast down to the platter and remove chops, one at a time. When buying allow 2 or 3 ribs per person. Coronation Centre-Filling Cook half pound pork sausage meat till brown. Combine 8 oz. seasoned stuffing, 1 can whole cranberry sauce and 14% cups chopped raw apples moistened with about 1% cup of the sausage dripping or melted butter.

NEXT WEEK: Recipes for Feijoas