Stephanie Roast

For the Stephanie roast, cut the bread into small cubes. Whisk milk and eggs and pour over the bread cubes. Allow to stand. Cut bacon into strips as fine as possible. Finely chop the onion and fry in lard until golden brown. Finely chop the garlic and fry briefly at the end.

Set the pan aside and stir in the bacon strips. Finely dice the gherkins. Mix minced meat with bacon and onion mixture, “Semmelmatsch” and gherkins.

Season with salt, pepper and marjoram. The mass should be kneaded very well. Grease the bottom of a roasting pan with plenty of lard.

Spread about 1/2 of the meat mixture into a narrow rectangle in the pan. Spread the hard boiled eggs on top. Cover them with the remaining mixture.

Press the roast firmly and smooth the surface well so that a nice roast shape is formed. Cook the roast in the oven at 180 °C for about 1/2 hour.

Cover the roast with strips of bacon (please use one that is not too lean, otherwise the aromatic substances will not get into the roast). Allow to finish cooking in the oven for another 1/2 hour.

Then arrange the Stephanie roast and serve.

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