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Roast Crown of Lamb, or Mutton

Have your butcher pick out two loins containing ribs and have him arrange the "Crown" for you by scraping the meat from the bone between the ribs, as far as the lean portion, and trim off the backbone. Shape the two pieces so that they will meet in a circle or "Crown" having ribs outside. The two pieces forming this circle should be sewn firmly together at the ends. Ends of projecting bone must be trimmed evenly and not left too long. To prevent end of bones from charring while roasting, cap each one with a cube of fat salt pork covered with a twist of oiled paper-these to be removed with the cubes of salt pork before serving. Dissolve a teaspoon of salt in a half cup of water and pour over the roast when in the pan. Roast for about one hour. Serve on platter, border with green peas and fill the center of the "Crown" with mashed potatoes.