|Pork picnic shoulder||4 Pound, roast, boned|
|Eggs||2 , lightly beaten|
|Watercress||2 Bunch (200 gm)|
|Chopped fresh parsley||1 Tablespoon|
|For dry stuffing|
|Bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped sage||3 Tablespoon|
|Chopped onion||2⁄3 Cup (10.67 tbs)|
|Beef suet||4 Ounce, chopped|
|Apple||1 , peeled, grated|
|Freshly ground pepper||To Taste|
Score the fat of the shoulder in a diamond pattern.
Prepare the dry stuffing by mixing together all of its ingredients and place one third of the mixture into the cavity where the shoulder bone has been removed; then tie the meat with string.
Mix the butter and flour together and rub all over the shoulder, then roast in a preheated 325° F. [170° C] oven for 25 minutes to each pound [50 minutes to each kg.].
Place the potatoes and onions around the shoulder one and a quarter hours before the roast is ready.
Mix the eggs with half of the remaining dry stuffing, form the mixture into balls and pan fry them or cook them in the pan with the roast.
When the roast is almost cooked, sprinkle the rest of the dry stuffing all over the surface.
When nicely colored, place the roast on a serving dish together with any stuffing that may have fallen into the pan.