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Crown Roast

A roast made by tying a full loin of meat into a circle, wrapped in salt pork, and cooked with potato chips inside.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Meat and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,208 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Crown Roast

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Ask your butcher to prepare a full loin and trim the rib bones to a uniform length.

  2. Roll the loin into a circle and tie securely.

  3. Wrap each bone with a slice of salt pork to prevent burning.

Roast and finish

  1. Baste frequently with the fat in the pan.

  2. Cook for 15 minutes per pound.

  3. Cover each bone with a paper ruffle.

  4. Fill the center with potato chips or garnish with timbale cases filled with creamed peas.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Pork + potato chiptop 31% of all pairs
    Smell alikelow
    Cooked together12 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Meat + potato chiptop 35% of all pairs
    Smell alikelow
    Cooked together5 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Full loin of meat
Forms the main body of the roast, carrying the bulk of the dish's texture and flavor.
Salt pork slices
Wrapped around the rib bones, where they melt and baste the exposed meat, adding fat and flavor.

The step that matters

Wrap each bone with a slice of salt pork. Exposed rib bones scorch easily during roasting. The wrapping shields them from direct heat and helps keep the bones from burning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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