“An unusual and very delicious and nourishing dish.”—Master Chef Louis P. De Gouy, The Gold Cook Book (1947)

FRANKFURTER CROWN ROAST WITH BARBECUE SAUCE FOR FRANKFURTERS

2 C raw spinach, washed well, packed down tightly
2 C raw carrots, scraped
1 small bell pepper, seeded, de-ribbed
2 sprigs green celery tops
½ C fat
2 whole eggs, beaten well
1 C dry bread crumbs
½ C boiling water, to which ¼ C Kitchen Bouquet has been added, cooled
Salt, pepper
Dash each ground nutmeg, thyme, ground cloves, and ground mace
1 bay leaf, powdered
18 frankfurters
Bacon strips
Barbecue Sauce for Frankfurters (can substitute a Tomato or Mushroom Sauce if desired)

Preheat oven to 350˚. Cut spinach, carrots, bell pepper, and celery tops into pieces, then run through medium blade of food chopper. Sauté vegetables in hot fat, stirring frequently, until almost done, then remove from flame, add any juice remaining in food chopper, and mix in eggs, crumbs, gravy, salt and pepper to taste, and spices, and blend well. “The stuffing should be moist but not wet.” Mold stuffing into a mound in center of a lightly greased roasting pan and arrange frankfurters around it, “standing up so as to resemble a crown roaster of lamb or pork; skewer frankfurters with toothpicks or sew them with kitchen thread. Around the middle, place strips of bacon fastened on with toothpicks.” Bake 25 minutes or until done. Lift onto hot serving platter (using 2 pancake turners) and serve with desired sauce.

BARBECUE SAUCE FOR FRANKFURTERS

“This sauce may be prepared in advance and stored in a glass jar, tightly sealed. It will keep for a month in the refrigerator. Heat to the boiling point before using over any kind of broiled or roasted meat or poultry.”

1 medium onion, chopped fine
½ C celery leaves and stalks, chopped fine
3 Tbsp bacon fat
2 Tbsp brown sugar
3 Tbsp vinegar
4 Tbsp lemon juice
1 C tomato catsup or chili sauce (preferably homemade—see recipes in Basics and Canning … sections)
1 Tbsp Worcestershire sauce
1 tsp prepared mustard (preferably homemade—see recipes in Basics section)
1/3 C hot water
¼ C dill pickles, chopped very fine (preferably homemade—see recipes in Canning … section)

Cook onion and celery in bacon fat over a medium flame until yellow, stirring frequently, then add and stir in brown sugar, vinegar, lemon juice, catsup or chili sauce, Worcestershire sauce, mustard, hot water, and dill pickles, bring to a boil, lower flame, and let simmer 10 minutes. Serve hot.