Ginger Jar with Peaches, Apricots
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Gigi's Crown Roast of Pork with
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Magnolia with Apricots
Arnett, Joe Anna
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Gigis Crown Roast of Pork with
1/2 pound dried apricots
1/2 cup water
1/2 cup dry white vermouth
3/4 pound ground pork
3/4 pound ground beef or veal
1/2 pound pork sausage, fried, drained
2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 clove garlic, minced
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
1/2 teaspoon dried sage
1/2 teaspoon marjoram
2 eggs, lightly beaten
3 cups dried French or Italian breadcrumbs
One 9- to 10-pound crown roast of pork,
shaped into a ring
and tied by your
Preheat oven to 350 degrees F.
Place the apricots in a saucepan. Add water and vermouth. Simmer 10
and drain. When apricots are cool enough to handle, cut them
into bits. Combine
the apricots, pork, beef and sausage in a large mixing
bowl and set aside.
In a small sauté pan melt the butter and in it cook the onion,
celery and garlic. until the onion is wilted. Add the salt, pepper, parsley,
marjoram, eggs, and breadcrumbs. Blend the mixture with your
[immaculately clean] fingers.
If the mixture seems dry, the
may be moistened with approximately
2 tablespoons dry vermouth.
Season the inside of the roast with salt and pepper. Fill the
cavity of the
roast with stuffing and shape the top into a dome. Cover the stuffing
crown points (tips of rib bones) with aluminum foil. Roast about
3 hours on a rack
shallow roasting pan. Uncover the stuffing but
not the crown points for the last half hour
of roasting. If using a meat thermometer, the temperature should be no lower
than 165 degrees F.
To serve, remove the foil from the crown points and garnish them with
paper frills, which can be purchased in any good party favor store or
specialty food shop.
This makes 10 to 12 ample servings.
Following is the advice my mother included when she sent me this
the early 1960s:
"Reserve this for good friends who really enjoy excellent food
the preparation involved. With the roast serve
broiled tomatoes. If you serve salad, make sure it is all greens with a
dressing. For dessert only fruit and cheese with crisp crackers,
as pork can be very
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