Get the butcher to bone the shoulder; cut off the knuckle part and use it for stock with the bones (when you have meat boned take care to have the bones sent home); fill the cavity where the blade bone was with good forcemeat (see recipe for veal forcemeat); skewer it and flour it; cover with fat pork, butter, or nice beef dripping, and bake it, allowing half an hour for each pound; pour off the fat, if any, from the dripping-pan, and make gravy as directed for roast fillet of veal.