How to cook
Roast the shoulder, either cut into portions or whole. Drain the washed meat, peel, and spike it with thin slices of fat.
Top with heated margarine and bake, repeatedly pouring the juices over it. The sauce is seasoned with sour cream.
Younger meat is baked for 40 minutes, and more mature meat – for about 60 minutes. Thicken the sauce with flour.