Ingredients
- one cupful of hot water
Directions
1
Time ten minutes per pound (rare); fifteen minutes per pound (moderately well done).
2
Cut the bone short, place in a hot oven for twenty minutes; then add one cupful of hot water; baste frequently. Allow ten minutes to the pound for cooking rare. When ready to serve conceal the bone with a frill of paper, or a few leaves of parsley.
By Mary Ronald ·
Recipe sourced from
gutenberg