Roasted Pork Leg.

A leg of pork (3 to 4 kg) is boned, washed, the pork rind is peeled and rubbed with salt. Now put the leg in a pan, pour 10 dkg of hot butter on it, add the chopped bones and the pork rind, as well as an onion cut into slices, pour in 2 tablespoons of white wine and a little bit of bone broth and cook it, at the beginning with the lid closed, then open, with frequent watering. You can also add the pork rind and, when the roast is almost tender, cut it into thin strips with a sharp kitchen knife, then cross it again, put the roast back in the oven and let the pork rind become quite crispy. But the former way is finer. The roast is put into meat jars in large pieces, doused with the drippings and sterilized at 100 °C for 50 minutes. After boning the drumstick, it is also possible to cut it into individual roasts, roll them up tightly, tie them so that one roast fills the meat jar up to 3 cm from the upper edge, rub them with salt and roast them as indicated.

all : Home canning, from Mrs. Emilie Lösel,

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