Wash the meat, dab dry and cut a pocket into it. Season meat all around with salt and pepper. For the filling, finely dice the bacon and leave it crispy in a pan without fat.
Cut the toast into cubes. Wash and chop the parsley. Mix prepared ingredients and egg. Season to taste with salt and pepper. Put the filling in the bag. Fix with wooden sticks and tie up with kitchen string.
Heat the lard in a casserole dish. Brown the roast in it all around. Roast without lid in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 1/4 hours. In the meantime potatoes
Clean and peel the carrots and celery. Clean and wash the leek. Cut vegetables into pieces. After about 30 minutes frying time add them to the casserole. Season with salt, peppercorns and laurel. After another 15 minutes, deglaze with broth.
Turn vegetables at intervals. Serve garnished with fresh herbs.