A cut of pork, 4-5 lb. from the hind leg
6 parsley stalks
1 tbsp. bacon drippings
1 c. water
1 cooking apple

With a sharp knife score the skin around the joint so that this will afterward produce the crackling and also make the joint easier to carve. Push a few short parsley stalks into the pink flesh with your thumb.

Rub the bacon drippings into the scored skin to encourage it to crisp.

Put the joint in the roasting pan with the water and the whole apple.

Bake in a hot oven (400 degrees) allowing 35 minutes to the pound. Reduce the heat in the last hour. These joints take 2 1/2 to 3 hours. The water helps to keep the joint moist. If it dries up add more.