4 to 5 pounds fresh boneless cushion shoulder
Salt and pepper
1 recipe Herb Stuffing
Rub outside of meat and pocket with poultry seasoning; sprinkle with salt and pepper.
Lightly stuff with Herb Stuffing (Cut pocket larger to hold more stuffing if desired.) Close opening with skewers and tie with cord.
Place meat fat side up on rack in shallow roasting pan (do not cover). Score top surface of meat, making shallow cuts. Roast in slow oven (325°) 40 to 45 minutes per pound (about 4 hours) or till pork is well done (n0 pink). Make Pork Gravy from pan drip pings. Allow 1/3 pound meat per serving.
Bake extra stuffing in greased pan or casserole the last hour of roasting. Baste occasionally with pork drippings.
Toss together 4 cups dry bread cubes, 1 cup chopped celery, 1/2 cup chopped onion, 1 1/2 teaspoons poultry seasoning or sage, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper.
Add 1/3 cup melted butter or margarine, then just enough hot water to moisten; mix lightly. Stuff pork shoulder.
Remove pork roast to warm platter ; leave crusty bits in pan. Pour fat and meat juices into measuring cup; skim off fat.
For each cup of gravy: Measure 2 table spoons of fat back into pan; blend in 2 table spoons flour. Cook over low heat. till frothy, stirring constantly. Remove from heat; add 1 cup liquid (meat juices, plus water if needed) and dash of kitchen bouquet. Stir smooth, return to heat, and cook till thick, stirring constantly and scraping pan to blend in crusty bits. Simmer about 5 minutes. Season.
Found in a large bundle of recipes and other cutouts bought at the jumble sale last summer.