_Clear Gravy Soup
*Crown of Lamb with Peas
Potato Croquettes Cauliflower
Bird's Nest Salad
Cheese Custard
Sultana Roll, Strawberry Sauce
Coffee_
_*Crown of Lamb with Peas_--Select parts from 2 loins containing ribs,
scrape flesh from bone between ribs, as far as lean meat and trim off
backbone. Shape each piece in semi-circle, having ribs outside and sew
pieces together to form a crown. Trim ends of bones evenly and rather
short and wrap each bone in thin strip fat scraps to prevent bone from
burning. Place on rack in dripping pan with bowl in center of crown to
preserve its shape. Dredge with flour, sprinkle with salt and pepper,
basting frequently with melted Crisco, and allowing 9 minutes to the
pound for roasting. Cover bones with Criscoed paper. Remove paper from
bones before serving and fill the center with peas. Place paper frills
on chop bones and parsley around base. The center of crown may
be filled with potato balls, French fried potatoes, or puree of
chestnuts.