1 c. finely chopped onions
1/2 c. melted butter
2 cloves garlic, finely chopped
2 tsp. salt
1/4 tsp. freshly ground pepper
1 tsp. dried sage leaves
2 c. soft bread crumbs
1 can whole chestnuts, drained
1/2 c. Madeira or sherry (optional)
1/4 c. chopped parsley
1 (7 lb.) pork crown roast
Salt, pepper, nutmeg
3 tbsp. flour
1 1/2 c. heavy cream

Saute onions in melted butter until just limp. Add garlic, salt, pepper and sage. Combine mixture with bread crumbs, chestnuts, wine, parsley and added butter, if needed. Rub pork with salt, pepper and nutmeg. Wrap bone ends with foil. Fill center with stuffing and dot with butter. Place roast on foil- covered rack in baking pan. Roast in preheated 325 degree oven, allow 20 minutes per pound. Baste from time to time with additional butter and wine heated together.

When roast is done, place on platter and keep warm. Heat 3 tablespoons pan drippings with flour, stirring until smooth. Gradually stir in cream and cook, stirring until smooth and thickened. Add salt and pepper to taste. Serve pork with this cream sauce, and if desired, 2 cups applesauce combined with 3 to 4 tablespoons grated horseradish. Makes about 12 servings, 1 rib each.