Instructions: Roll the shoulder in seasoned flour (salt and pepper to taste) and place in a hot kettle, browning it on all sides in hot shortening. Add horseradish, tomato juice, and red wine. Cover and cook slowly for 3 hours, adding water to prevent burning. About 45 minutes before end of cooking time, add onions, clery, carrots, potatoes, turnips and salt. Thicken the juice with flour for good gravy.

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