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Roasted Shoulder of Pork

Remove the bone from a shoulder of pork and spread it over inside with a stuffing of sage and onions, filling the cavity where the bone was taken out; roll up and secure it with a string, place it in a pan and roast in a good hot oven until done. Put it on a dish, skim off the fat from the pan, adding a little water to it and a table-spoonful of made mustard, boil the gravy up once and pass it through a strainer over the meat, and serve.