After dissolving the final leg from the drumstick, it is washed, divided into flat square pieces, each according to the size of the lintel jars (two-liter jars are best). These are lightly pounded and filled with the following farce: 3/4 kg of fairly fat pork is put through the meat machine, mixed well with two grated ribs soaked in water, well squeezed, a grated onion, a little bit of finely weighed green parsley, seasoned with salt, a small pinch of mace and pepper and spread in equal parts on the roasts. Then roll them together, tie them, sew them at the top and bottom so that the filling cannot come out, and lard the roasts in rows quite evenly. Then put them in a frying pan, pour 10 dkg of hot butter over them and fry them over a low fire, basting them frequently, until they are quite juicy. As soon as it browns in the frying pan, add a small amount of bone broth. Then remove the threads exactly, press the roasts into preheated tumblers, pour the gravy over them and sterilize for 60 min at 100 °C .
all : Home canning, from Mrs. Emilie Lösel,
Our tip: Use a bacon with a strong taste – this way you give this dish a special touch!
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