Debrecen Bogdan Roast Recipe
Ingredients
| 2 lb. ribs of piglet | ||
| Pork | 1/2 Pound, minced | |
| 1 1/2 rolls | ||
| 1 gill milk | ||
| Eggs | 1 1/2 Small | |
| Hard boiled eggs | 2 | |
| Red paprika | ||
| Pepper | 1 | |
| Marjoram | ||
| Salt | To Taste | |
| Lean bacon | 1 1/2 Ounce | |
| Some onions | ||
| Half a clove of garlic | ||
| Caraway seeds | ||
| Lard | 5 Ounce | |
Directions
Remove the bones from not too fat ribs of piglet.
Make a cavity between the skin and the meat, leaving the sides and top attached.
Stuffing is made in the following way.
Put the minced pork into a small mixing bowl, add the rolls previously soaked in milk and squeezed out and also the chopped bacon fried in lard.
Then add the chopped boiled egg, fried onions and dill.
Then add the raw egg, season with red paprika, pepper and marjoram, salt and mix all well together.
Put this stuffing into the cavity, distributing it equally and then sew up the opening.
Boil some water in a pan and put the meat into it, skin downwards, and boil for a few mins.
Remove from the water, score the skin thoroughly.
Salt and sprinkle with caraway seeds.
Melt the lard in a pan, put in the meat, pour in a little water, and roast it in the oven.
When it begins to get tender, take off the lid and continue roasting, basting frequently.
Take out of the oven, put on a dish, remove the string and put back into the oven for 20 mins. before serving, to allow the stuffing to set.
When serving, slice and put the slices attractively on a serving dish, sprinkle its own gravy on top, previously bringing it to boil.
Potatoes roasted in lard or mixed pickles can be served as accompaniments.
Make a cavity between the skin and the meat, leaving the sides and top attached.
Stuffing is made in the following way.
Put the minced pork into a small mixing bowl, add the rolls previously soaked in milk and squeezed out and also the chopped bacon fried in lard.
Then add the chopped boiled egg, fried onions and dill.
Then add the raw egg, season with red paprika, pepper and marjoram, salt and mix all well together.
Put this stuffing into the cavity, distributing it equally and then sew up the opening.
Boil some water in a pan and put the meat into it, skin downwards, and boil for a few mins.
Remove from the water, score the skin thoroughly.
Salt and sprinkle with caraway seeds.
Melt the lard in a pan, put in the meat, pour in a little water, and roast it in the oven.
When it begins to get tender, take off the lid and continue roasting, basting frequently.
Take out of the oven, put on a dish, remove the string and put back into the oven for 20 mins. before serving, to allow the stuffing to set.
When serving, slice and put the slices attractively on a serving dish, sprinkle its own gravy on top, previously bringing it to boil.
Potatoes roasted in lard or mixed pickles can be served as accompaniments.
Chef
