Stuffed Stilt

Soak the plums the night before in 1/10 liter of port wine, maybe a little water in addition. One day later, rinse and dab the stilt, score it in the shape of a diamond. Using a narrow, long and sharp kitchen knife, remove the meat first from one side, then from the other, twisting around the bones, then pull out the bone part completely by carefully twisting it. Drain plums well, chop finely. Mash chestnuts finely with a fork, mix with plums and season with pepper. Stuff the stuffing into the cavity of the stilt (perhaps notch it further inside), wrap the meat on both sides best with spagat several times or sew it together.

Rub with salt and pepper. Pour about 1 cm of water into a roasting pan and roast the knuckle of pork at a high temperature, turning it several times, until all the water has evaporated. Add the onion studded with cloves, clear soup, both lemon slices and the soaking juices of the plums and stew for about 1 3/4 hours with the lid closed at the lowest temperature, preferably on the stove. Then pour off the sauce, turn the temperature up to the highest setting, brush the pork rind with the bacon rind dipped in the remaining port wine and let it brown for another 10 to 15 minutes, turning once or twice, perhaps repeating the brushing. Drain sauce, boil through with crumbled sauce gingerbread, strain and add hearty na

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