Spit Roast with Napkin Dumplings

You don't have to fill and season the roast yourself, the butcher you trust does it. I put the spit roast over a dripping pan filled with water in the oven for almost 3 hours (depending on the size of the roast). At 160 ° top / bottom heat, I let it roast for about 2 1/2 hours, then I increase the temperature to 200 ° so that the roast gets a nice brown. A meat thermometer is an advantage here.

For the napkin dumplings, I use the recipe from my cookbook. Bread dumplings / napkin dumplings After the dumplings are cooked in hot water, briefly rinse with cold water, remove the foil and cut into finger-thick slices.

Cut the finished roast into finger-thick slices and serve with the napkin dumplings on a large wooden board. Coleslaw goes well with it.

For the coleslaw, cut the cabbage into fine strips, sprinkle with salt and sugar and knead well. Then make a dressing out of the water, vinegar, salt, pepper and oil and pour over the cabbage.