Ingredients:
7 1/2 lb shoulder of pork
1 cup chopped green tops of celery
1 cup finely chopped onion
1/2 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 cup flour

Preparation:

1. Select a plump shoulder of pork, weighing about seven and one-half pounds. Have the butcher bone and roll the shoulder. Now put the coarse branches and sufficient green tops of celery through the food chopper to measure one cup. Place in a bowl and add finely chopped onion, sage, poultry seasoning, salt and pepper. Mix well and then pack into the shoulder.
2. Wipe shoulder, rub well with shortening, and pat in one cup of flour. Place in a roasting pan and place in a hot oven. Let brown for thirty minutes.
3. Reduce the even heat to moderate and commence to baste, using boiling water, and baste every fifteen minutes. Cook for three and one-quarter hours.
4. Turn frequently and when ready to serve, lift to a warm platter and garnish with parsley. Drain the excess fat from the pan and add the required amount of boiling water to make the gravy.

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