Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Pork Roast like Venison

4 servings

Ingredients

• 4.5 kg ham from a young pig
• 0.5 l red wine
• 0.25 l vinegar
• 2 pcs grated onions
• 1 tbsp salt
• 6 pcs bay leaves
• pepper (a little)
• cloves (a little)
• allspice (a little)
• fresh juniper berries (a little)
• lemon zest (a little)
• ginger (a little)
• butter (a little)
• cream (a little)

Instructions

1. Take the ham of a young pig weighing 4 to 5 kg, cut off the rind, and rub well with the following mixture: ½ liter of red wine, ¼ liter of vinegar, 2 large grated onions, 1 tablespoon of salt, and the following crushed spices: 6 bay leaves, pepper, cloves, allspice, fresh juniper berries, lemon zest, and ginger.
2. Place the roast in this liquid, baste daily, and let it marinate for several days.
3. It's best to roast it on a spit, basting it periodically with the seasoned liquid and finally with a little good cream, or brown it in a pan in butter, gradually adding more of the liquid, basting diligently, and then adding cream to the sauce.
4. It should roast for about 2½ hours.

Modernized from a treasured 19th-century German cookbook.