Pork shoulder
8 prunes
3 tart apples
2 tbsp. butter
1 c. bread crumbs
1/2 lemon rind, grated
1 tsp. brown sugar
1/2 tsp. cinnamon
Salt and pepper

Bone picnic shoulder and sew on 3 sides. Cook prunes in water until tender, pit and cut in halves. Pare apples and cut into small wedges. Melt butter, add crumbs, prunes and apples. Sprinkle with lemon rind, brown sugar and cinnamon.

Spread pork flat. Season with salt and pepper and spread stuffing over pork. Roll meat and tie securely. Place on rack in open roaster. Bake in 350 degree oven allowing 35 to 40 minutes per pound.