This is not some stuffy overly formal reference to out of date etiquette. Paul Burrell does explain the whats and whys of china, glasses, cutlery and table dressing, but there's much more to this volume. Details about manners while dining, napkin decor and floral arrangements. Then the book is divided into seasons with excellent recipes from Mini Scotch Eggs in the spring to Roast Goose with Baked Apples and Sage in the winter.
Whether you're well schooled or not in the art of food, manners and etiquette, you just may be surprised to discover something new in this book.
Below is a recipe from the book under the section, Spring Family Lunch, just to give you a preview. No modifications have been made.
Crown Roast of Lamb with Leek and Rosemary Stuffing with Mint Sauce
Yield: 6
Prep time: 25 minutes plus standing
Cook time: approx 1 hour 15 minutes
- 2 best ends of neck of lamb, prepared, or a prepared crown
- For the Stuffing:
- 1 oz butter
- 1 Tbs extra virgin olive oil
- 1 large leek, tripped and shredded
- 2 Tbs freshly chopped rosemary
- 3 oz fresh white breadcrumbs
- salt and ground black pepper
- 1 medium egg yolk
- fresh rosemary and blanched leek strips to garnish
- For the Mint Sauce:
- one bunch of fresh mint
- 1/4 pt white wine vinegar
- 4 Tbs caster sugar
- If you haven't got a ready-prepared crown, fold each prepared rack into a semicircle with the bones curving outwards. Press the two racks together and sew up each side using a trussing needle and fine string. Stand in a shallow roasting tin and push into a round crown shape.
- Now make the stuffing. Melt the butter with the oil in a frying pan and gently fry the leek, stirring, for 3-4 minutes until just softened. Place all the stuffing ingredients, except the garnish, in a bowl and mix in the cooked leeks. Stir to form a firm stuffing mixture and then pile in the centre of the corwn. Pack down well, and cover the stuffing with foil.
- Roast the crown for about 1 hour to 1 hour 15 minutes, removing the foil for the last 10 minutes of cooking, basting occasionally. Remove from the oven, cover completely with foil and stand for 15 minutes.
- Meanwhile, wash and finely chop the mint. Place in a jug and add the vinegar and sugar. Stir until the sugar dissolves, and then set aside until ready to serve.
- Drain the lamb and place on a large serving platter and garnish with fresh rosemary. Tie leek strips around each bone if liked or cover with cutlet frills. Serve with the mint sauce and accompany with Herb Roast Potatoes (page 53 of the book) and freshly cooked seasonal vegetables.
