1. Open the veal shoulder out and season with salt and pepper. Spread generously with the Fruity Rice Stuffing, roll up and fasten with skewers or string. Rub again on the outside with salt and pepper.
2. Spread with some butter (bacon fat may be used) and cook in a baking dish in an oven 350°F (180°Q for 45 minutes per pound (90 minutes per 1 kg) or if using a meat thermometer it should read 170°F (75°C). Baste regularly during cooking.
3. When cooked place aside and make a gravy from the drippings in the pan with the wine added.