Evening Republican, Volume 16, Number 279, Rensselaer, Jasper County, 21 November 1912 — Stuffed Shoulder. [ARTICLE]

Stuffed Shoulder.

Remove bode or have it taken out where you buy it. Cut off all rind with some of the fat on it, roll about six common crackers very fine, pour enough very hot water to moisten well but not too soft. Pepper and salt to taste and one teaspoon of poultry dressing. Mix well with crackers, wash meat well and dry. Place In pan, put cracker mixture where bone had been, roll up, tie with string to keep In place. If you wish to have fat part on top flour well on top, salt and pepper, add one cup of water in pan, bake until a nice brown. When done take from pan, mix some flour in a little cold water. Thicken gravy on top of stove. You will And It delicious. With the bone you can make a nice pea soup. The rind with fat is put into tin plate in oven until all grease is out, but be sure not to burn it, and you will have a lot of nice lard for cooking, nice for cake or any kind of frying.