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What You Need:
(To serve 10 to 12)
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A crown roast of pork, consisting of 22 chops and weighing 8 to 9 pounds
STUFFING
3 tablespoons butter
¾ cup finely chopped onion
¼ cup finely chopped celery
½ cup peeled, cored and coarsely diced tart apples
½ cup fresh bread crumbs
1 pound ground pork (the crown roast trimmings plus extra pork, if necessary)
½ pound well-seasoned sausage meat
½ cup finely chopped parsley
½ teaspoon sage
1½ teaspoons salt
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. For the stuffing, melt the butter over moderate heat in an 8- to 10-inch skillet. When the foam subsides, add the onion and cook, stirring frequently, for about 5 minutes, then add the celery and apples.
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2. Cook without browning about 5 minutes longer. Scrape the contents of the pan into a large mixing bowl. Add the bread crumbs, ground pork, sausage meat, parsley, sage, salt and a few grindings of black pepper.
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3. With a large spoon, mix all the ingredients gently but thoroughly together. Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet. Then season the rest of the mixture with more salt and pepper if necessary.
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4. Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
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5. Place the crown on a rack in a shallow roasting pan just about large enough to hold it comfortably, and roast it in the center of the oven, undisturbed, for about 3 hours, or until a meat thermometer, if you have used one, reads 170°to 175°.
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6. One half hour before the pork is done, remove the circle of foil from the top of the stuffing to allow the top to brown.
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7. Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving.
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8. To carve the pork, insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion, accompanied by a generous serving of the stuffing. Buttered peas would make a fine and colorful accompaniment.
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