[Sca-cooks] OOP - Need recipe for Crown Roast

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Billfog1 at aol.com:
>Okay - the Holidays are fast approaching and I need some culinary
>inspiration.  I've always wanted to make one of thos standing rib 
>roasts with the little
>paper crowns on the tips.  Anyone have any good recipe/past success stories
>for this?
>
>Suzanne

What Phlip said.

But I have one question: what kind of meat are we talking about? You 
can make a crown roast of veal, pork, lamb, and if you're _really 
strong_, and probably really hungry, beef ;-).

What'd you have in mind?

The kind of meat will have an effect on what the most likely 
preferred temperature/state of doneness, both because these vary per 
meat type, but also because the likely weight of a crown roast of 
different animals will vary, and that means the carry-over or ambient 
cooking temperature is different (a bigger roast continues to cook in 
its own ambient surface heat for longer than a small one, so you can 
take it out of the oven a little further from its target temp...)

Some people stuff the central cavity, while others prefer to pile 
cooked or raw garniture inside it after cooking. Your call. My 
butcher sells them stuffed with a sausage stuffing (in the case of 
pork; I don't know what he does with lamb or veal).

By the way, an interesting snippet (pun intended) is that those 
little paper frills are known as manchettes; at one point I made a 
crown roast for some royal high table or other, and made the little 
manchettes in purple and gold paper, for the colors of the Order of 
the Manche, the East Kingdom's Order of High Merit for A&S 
achievement...

It's also fun to simply wrap the bones in gold or solver foil.

Adamantius