Finely chop the onion, fry lightly in hot clarified butter, let cool. Soak the rolls in water, squeeze well and mince, chop the bacon. Mix the minced meat with the strained bread, bacon cubes, onion, egg, bacon, garlic, parsley, spices as well as some water and breadcrumbs to a smooth mass, form it into an oblong roll and press an indentation into it lengthwise. Place peeled eggs and gherkins in the indentation, sprinkle with cubes of bacon or smoked meat and cover again with minced meat. Shape meat dough with wet hands into a nice Striezel. Wrap the minced meat in the watered pork net dabbed dry. Preheat the oven to 220 °C and roast the net roast over falling heat for about 45 to 55 minutes, basting frequently with its own liquid, until golden brown. When the net is nicely glazed, remove the roast and keep it warm. Stir some tomato paste into the roast residue, pour in beef broth or water and bring to a vigorous boil. Whisk cream with flour, stir in and boil down to desired plumpness of sauce. Slice the roast and serve with the sauce. Mashed potatoes are recommended as a side dish.