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1
In a bowl, moisten the bread cubes with the oyster liquid.
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2
Heat the oil in a heavy-bottom pot over medium heat and cook the pork and veal.
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3
Stir in scallions, garlic and celery and cook for 10 minutes more, stirring frequently.
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4
Add the oysters and cook an additional 10 minutes, stirring frequently.
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5
Add bread cubes, olives, pecans, parsley and the rest of the dressing seasonings and stir well.
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6
Add bread crumbs and mix well.
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7
Refrigerate for at least 1 hour and up to a day in advance.
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8
Preheat the oven to 350 degrees.
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9
Rub the veal shoulder on both sides with salt and pepper.
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10
Lay out with fat side down, spread dressing evenly across and roll into a spiral.
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11
Tie the roast tightly using pieces of string at 1-inch intervals and tie lengthwise 2 or 3 times.
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12
Place the meat in a roasting pan and roast uncovered for the first hour.
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13
Meanwhile make a roux: In a small, heavy pot, heat the oil over medium heat and slowly add the sifted flour, stirring constantly; cook, stirring to prevent burning, until mixture is reddish brown, about 4 minutes.
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14
Remove from heat and add the garlic, shallots and parsley and cook for 1 minute.
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15
Return to medium heat and gradually stir in the wine and stock until the gravy is thick.
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16
After 1 hour, pour the gravy over the roast, cover and return to the oven for an additional hour.
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17
Remove and allow the roast to set for an hour before slicing in 1/4-inch pieces.
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18
Serve with gravy.
