1 pork leg weighing 8 pounds 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 of prunes 2 cups of brown sugar 1 bottle of malt
Cut the leg lengthwise, remove the bone, and make several more cuts until the meat is spread out flat enough to roll it later. If the leg has a lot of fat, trim some off so it can brown better. Poke the meat with the tip of a knife to stud it. Marinate it for at least 12 hours with bitter orange, garlic, bay leaves, pepper, and paprika. Stuff it with slices of ham and layer whole hard-boiled eggs, prunes, slices of bacon, and strips of carrot on top. Roll the meat tightly, taking care not to let the filling escape. Tie it securely with a string. Cover it with dark brown sugar and place it in a baking dish in the oven. Drizzle it with half the contents of a bottle of malt. Bake at 325°F (163°C) for 1 hour. Then turn it, drizzle it again with the rest of the malt, and bake for another hour. Let it cool completely and slice it thinly. Serve it accompanied by apple or orange sauce. Serves 16.