To make the roast meat grandmother’s style, cut off the crust of the bread, put the white in a suitable bowl, pour the hot water and let it swell. Finely chop the onion and parsley. Sauté them together in butter. Squeeze the bread well and saute until the mixture hangs together like a dumpling.
In a large baking bowl, mix the mince with the Sbrinz, bread dumplings, egg yolks, salt and spices. Mix for ten minutes by hand or with the dough hook of the hand mixer. The longer the meat dough is kneaded, the better it will hold together.
Preheat the oven to 175 degrees.
With wet hands, form an oblong roast and turn in the bread crumbs. Spread the bacon slices evenly on the bottom of a roaster. Place the minced roast on top and baste with hot clarified butter. Fry at low temperature, turning several times. Then roast in the lower part of the hot oven for about sixty minutes. During this process, baste a couple of times with the fat that comes out.
Remove the roast from the roaster and return it to the turned-off oven on a baking sheet.
Pour off any excess fat from the roaster. Place the roaster on the kitchen stove and extinguish the drippings with red wine. Cook until halfway done. Pour in meat broth and cook again. Season with salt, pepper and juice of a lemon.
Cut the roast in grandmother’s style and serve it with the sauce. It goes well with steamed