Line a casserole dish with smoked bacon, salt and pepper the roast and lard it with the quartered bay leaf and garlic cut into sticks. Place the roast on the bacon layer, spread the soaked, dabbed dry pork net over it and press it firmly at the ends. Add the root vegetables, peeled onions, peppercorns and, if possible, the bones left over from the boning and pour the must over everything. Depending on the size of the casserole, about half of the meat should be covered by the liquid. Place in the oven preheated to about 200 °C and reduce to 170 °C after twenty minutes. After a total of about two hours, pour off the juices, remove the pork netting and cook the roast in the oven with the root vegetables and bacon for a little longer, increasing the heat a little or, if possible, using the grill snake to make the crust even crispier. Meanwhile, in a saucepan over a low flame, prepare a light roux with lard and flour, pour in the previously degreased gravy and let it boil down until it is nice and plump. Strain through a sieve and cover the Mostbratl with part of the sauce. The rest is served separately in a saucière. Traditionally, cabbage and dumplings are served with it.