Stuffed Veal Shoulder - cooking recipe

Ingredients

3 lb. veal shoulder
1/4 c. shortening
1 Tbsp. chopped onion
2 tsp. chopped parsley
1/2 tsp. celery salt
3 c. bread crumbs
1 bouillon cube in 1 c. hot water
1 1/4 tsp. salt

Preparation

Have pocket cut in meat to hold stuffing.
Melt half the shortening in a heavy skillet.
Add onion and cook slowly until soft, then add parsley, celery, salt and bread crumbs.
Toss until well mixed.
Cool.
Add half the liquid and mix.
Stuff lightly into the pocket; tie with twine.
Rub outside of roast with salt, then brown on both sides in remaining shortening.
Pour in rest of liquid and bake in slow oven (325\u00b0) 2 to 2 1/2 hours.
Add more water if necessary.
Make gravy with remaining liquid.