Wash the meat and put it in a large pot. Add enough water (approx. 3 l) to cover the meat. Add laurel, juniper berries, peppercorns and allspice seeds. Bring to the boil covered and simmer at low to medium heat for 2 1/4-2 1/2 hours.
Dice bread and grind finely in the universal chopper. Mix with eggs and mustard to a paste.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Lift the roast out of the stock, let it drip off a little and place it on a fat pan. Let it rest for 10-15 minutes. Measure out approx. 300 ml meat stock, use the rest for other purposes.
Spread white bread paste over the roast. Bake in a hot oven for 18-20 minutes until the crust is golden yellow. Reduce the 300 ml meat stock over high heat for 10-15 minutes. Season with salt if necessary.
Remove the roast from the oven, cut open, arrange and sprinkle with some stock. Serve with cranberries, red cabbage and boiled potatoes.