1 8-pound pork leg 2 sour oranges 6 bay leaves 4 cloves of garlic 2 tablespoons of paprika 2 teaspoons of pepper 2 tablespoons of salt 2 boiled carrots 3 hard boiled eggs 8 slices of bacon ½ pound of ham 1 cup prunes 2 cups of brown sugar 1 bottle of malt
Cut the leg lengthwise, remove the bone and make several more cuts until all the meat is spread flat so that it can be rolled later. If the leg has a lot of butter, skim some off so you can brown it better. Pierce the meat with the tip of the knife to chop it. Marinate it for at least 12 hours with the sour orange, garlic, bay leaves, pepper and paprika. Mix it with the ham slices and spread the whole hard-boiled eggs, prunes, bacon slices and carrot strips on top. Roll the meat carefully so that the filling does not come out. Tie it tightly with a string. Cover it with brown sugar and put it in a baking dish. Sprinkle it with half the contents of a bottle of malt. Bake at 325⁰F (163⁰C) for 1 hour. Then turn it over, sprinkle it again with the rest of the malt and bake it for 1 more hour. Let it cool well and cut it into thin slices. Serve it with apple or orange sauce. Gives 16 servings.