Medium
Published 1975
A dish very much favoured at small Edwardian dinner parties. Your butcher will prepare the crown of lamb if you order it a day or two in advance. The cutlets, well trimmed and joined only by the skin, are turned inside out, and fastened so that the dish looks exactly like a crown.
Place
The dish requires (served separately) a very good gravy into which some sherry and a tablespoon of red-currant jelly have been stirred, or an espagnole or good tomato sauce.
©1975 The Estate of Elizabeth Ayrton