Stuffed Veal Shoulder

Directions

1. 1
   Have pocket cut in meat to hold stuffing.
2. 2
   Melt half the shortening in a heavy skillet.
3. 3
   Add onion and cook slowly until soft, then add parsley, celery, salt and bread crumbs.
4. 4
   Toss until well mixed.
5. 5
   Cool.
6. 6
   Add half the liquid and mix.
7. 7
   Stuff lightly into the pocket; tie with twine.
8. 8
   Rub outside of roast with salt, then brown on both sides in remaining shortening.
9. 9
   Pour in rest of liquid and bake in slow oven (325°) 2 to 2 1/2 hours.
10. 10
    Add more water if necessary.
11. 11
    Make gravy with remaining liquid.