The Art of Irish Cooking, 1966
1 1⁄2 hours — 8 Servings | ||||||||||||||||||||
Ingredients
| ||||||||||||||||||||
InstructionsLay the buttered shoulder on a bed of rosemary. Add the onion, carrot, and water. Bake at 350° for 1 1/2 hours, basting from time to time. |
The Art of Irish Cooking, 1966
1 1⁄2 hours — 8 Servings | ||||||||||||||||||||
Ingredients
| ||||||||||||||||||||
InstructionsLay the buttered shoulder on a bed of rosemary. Add the onion, carrot, and water. Bake at 350° for 1 1/2 hours, basting from time to time. |