Wash the meat, put it in a pot and pour on enough water to cover the meat. Add bay leaf and peppercorns, bring to the boil, cover and cook over a low heat for 1 1/2 hours.
Matie's water. Wash the potatoes. Cook for about 20 to 25 minutes. Pour off, let it cool down a little, peel it and press it through a potato ricer while still hot. Peel onions and turn them through the coarse disc of the mincer.
Heat the lard in a pan. Fry the onions in it until transparent. Drain the beetroot on a sieve. Remove meat from the stock. Put the meat, six gherkins, herring and beetroot through the mincer.
Stir the onions into the potatoes. If the mixture is too firm, stir in some of the hot meat stock. Season to taste with pepper. Heat the fat in a pan and fry the eggs in it.
Sprinkle with pepper. Arrange lobskaus with one fried egg and rollmops on plates. Garnish with parsley and gherkin.