very attractive ROAST is made by cutting the same number of corresponding ribs from each side of the LAMB and trimming back the meat from the end of each rib. Such a ROAST is called a crown ROAST. Fig. 10 shows a crown ROAST with the ribs trimmed, the two pieces fastened together, and paper frills placed on the ends of the bones. Such frills are usually added by the butcher, but they may be purchased in supply stores and put on in the home.
To prepare a ROAST of this kind, cook in the same way as a ROAST leg or saddle. When it is sufficiently baked, fill the center with a cooked and seasoned vegetable. Brussels sprouts, peas, string beans, asparagus, and cauliflower are especially suitable for this purpose. Just before serving, cover the ends of the bones with paper frills, as shown in the illustration.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)