Roast crown

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A crown roast with apples

Crown roast or crown for short is a preparation method in which pieces of chops are tied round in the shape of a crown. The rib bones form the prongs of the crown. The crown roast is made from veal or lamb chops, for example, and the crown can be filled as desired before or after roasting.

The English term is crown roast . Crown roasts of lamb or pork ribs are in the United States to holiday roasts, and since the spread of Indian and Caribbean cuisine are also those of the kids in question. Frankfurter sausages are also tied to crown roasts . The application of the term crown roast to poultry meat is a much more recent development.

history

Crown roast (recipe from the USA, around 1900)

According to the transliteration of the Egyptologist James H. Breasted , a rib roast is mentioned in the Egyptian papyrus roll Papyrus Edwin Smith , which probably means a crown of lamb .

A crown roast was already considered a particularly elegant way of preparing food at the end of the 19th century. Originally the name meant a crown roast made of saddle of lamb, which is sewn or skewered in a circle. In the following, the term will also be used for similar constructions made from pork ribs or veal ribs. The term crown roast seems to be comparatively modern and of American origin, it was probably not recorded before 1934. Fannie Merritt Farmer mentions a ' roast crown ' in her New Book of Cookery as early as 1912 .

The German terms calf crown and lamb crown appear in "genuine German cuisine", an article published in the US in 1909 cookbook with hardly adapted German recipes, which was frequently reprinted.

Manufacturing methods

Various, ready-made roasts - two crown roasts in the middle

There are two ways to make a crown out of chops: with or without a back bone.

To use chop pieces whole, the rib bones are exposed somewhat and the insides of the chop piece between the ribs are slightly sawn in or cut with a boning knife so that the rib piece can be bent round. The piece of chop (or several) is then tied with kitchen thread to the crown with the inside out or sewn together with a dressing needle. For the second method, the spine is removed so that only the connected ribs remain. This crown is more unstable, so a suitable refractory container is placed in the middle while roasting.

For the Crown Roast of Frankfurters , sausages with kitchen twine are lined up with a needle at the top and bottom of the sausages and tied to a crown.

For roast beef made from chicken , the legs and back are removed from a roast chicken . A turkey crown roast , on the other hand, describes the preparation of the bird's breast without its legs and wings.

Web links

Individual evidence

  1. ^ A b F. Jürgen Herrmann: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 180, 190 .
  2. ^ Roasting Those "Other" Holiday Meats. United States Department of Agriculture - Food Safety and Inspection Service, September 7, 2017, accessed November 8, 2019 .
  3. ^ Goat from Farm to Table. United States Department of Agriculture - Food Safety and Inspection Service, August 6, 2013, accessed November 9, 2019 .
  4. ^ A b Ruth Berolzheimer: Culinary Arts Institute Encyclopedic Cookbook . Penguin, 1988, ISBN 978-0-399-51388-6 , pp. 367, 376, 387 ( limited preview in Google Book Search [accessed October 15, 2019]).
  5. ^ A b David Foskett , Patricia Paskins, Neil Rippington, Steve Thorpe: Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition . Hodder Education, 2014, ISBN 978-1-4718-0671-1 , pp. 346, 347 ( google.de [accessed October 22, 2019]).
  6. ↑ a b c John Ayto: The Diner's Dictionary: Word Origins of Food and Drink . OUP Oxford, 2012, ISBN 978-0-19-964024-9 , pp. 106, 299 ( google.de [accessed October 20, 2019]).
  7. ^ The Edwin Smith Surgical Papyrus, Volume 1: Hieroglyphic Transliteration, Translation, and Commentary | The Oriental Institute of the University of Chicago. Retrieved October 22, 2019 .
  8. ↑ Papyrus Edwin Smith - Surgical Papyrus The so-called Wound Book. Retrieved October 22, 2019 .
  9. ↑ Peter Kump : FESTIVE CROWN ROAST IS A VICTORIAN TRADITION WELL-SUITED TO MODERN TABLES , Chicago Tribune , January 12, 1995, available via the Wayback Machine .
  10. ↑ The Oxford Dictionary of Late Antiquity : crown roast , accessed October 20, 2019.
  11. ↑ Lina Meier: genuine German cuisine . Wetzel Bros. Print. Co., Milwaukee 1922, p. 63, 76 ( archive.org [accessed October 15, 2019]).
  12. ^ The art of German cooking and baking . Milwaukee, Wis., 1922, pp. 63, 76 ( archive.org [accessed October 20, 2019]).
  13. ^ Andrew F. Smith, The Oxford Companion to American Food and Drink . Oxford University Press, USA, 2007, ISBN 978-0-19-530796-2 , pp. 257 ( google.de [accessed November 7, 2019]).
  14. ↑ Pat LaFrieda, Carolynn Carreño: Meat: Everything You Need to Know . Atria, New York 2014, ISBN 978-1-4767-2599-4 , pp. 54 ( limited preview in Google Book Search [accessed October 15, 2019]).
  15. ↑ Rosbottom, Betty: Sunday roasts: a year's worth of mouthwatering roasts, from old-fashioned pot roasts to glorious turkeys and legs of lamb . Chronicle Books, San Francisco, CA 2011, ISBN 978-1-4521-1047-9 , pp. 53 .
  16. ↑ Crown Roast of Frankfuters. Retrieved October 17, 2019 .
  17. ↑ How to cook a turkey crown. Retrieved October 15, 2019 .