Wash a leg of pork, wrap it in a napkin, and put it in a stewpan with cold water and 2 large handfuls of fresh, fragrant hay dust. Boil it up once or twice, then remove the pork from the napkin and place it in a stewpan. Add allspice and black peppercorns, 5–10 of each, 2–3 bay leaves, and the usual root vegetables, one of each kind. Pour in a bottle of dark (chernoe) beer; cover and stew until done. To serve, skim the fat from the sauce, thicken it with flour, and pour the sauce over the meat. Serve with chestnut sauce, stewed cabbage, or boiled potatoes.