Home › Meats › Crown or Coronet Roast of Pork

Crown or Coronet Roast of Pork

Select ribs of a young pig and have the butcher arrange and cut them as described in "Crown Roast of Lamb or Mutton" so that a ring will be formed with the scraped bones showing above the meat. Cover the tip of each bone with paper while roasting to prevent burning. When serving remove these papers and substitute a large cranberry as a finish to each bone, or a frill of paper may be used instead. Roast as you would ordinary spare-rib and serve with mashed potatoes inside the "Crown" and a border of bright red steamed apples as a garnish. The apples should be of uniform size and steamed, rather than baked, to preserve their color.