Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat and trim off backbone. Shape each piece in a semicircle, having ribs outside and sew pieces together to form a crown. Trim ends of bones evenly and rather short and wrap each bone in a thin strip of the fat scraps to prevent bone from burning. Roast 1¼ hours or until tender covering bones with buttered paper. Remove fat from bones before serving and fill center with peas, Puree of Chestnut, or mashed potatoes.
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