Soak the rolls well and then squeeze them. Knead well with the eggs, meat, diced onion and spices. Shape into an oblong dumpling and place in the watered Roman pot. Cover with thin slices of bacon. Cook in the covered pot for about 75 minutes, then remove the lid. Pour a little more water and let the minced meat brown a little more in the open pot. Before serving, thicken the hot sauce with flour.
Serve with Vegetables and boiled potatoes.
Knead the meat mixture. Add a tablespoon of marjoram.
For vitamin-poor days: add enough finely chopped parsley and a little bit of juice of a lemon to the meat mass form.
When guests come: peel 3-4 hard-boiled eggs and add them whole to the meat mixture: if you now cut the minced roast into slices, it looks very nice.
If you don’t like bacon: leave it out. Before further browning with the cooking pot open, sprinkle the minced meat with butter flakes and breadcrumbs.
Diet: knead 500 g of minced meat with 500 g of peppers cut into strips, 2 eggs, a diced salt, pepper, onion, a crushed clove of garlic and a small amount of water. Bring to the table without fat and without other additions with a baking bowl of green leaf salad!
Our tip: use bacon with a subtle smoky touch!
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