The chop slices are briefly fried and layered all around in a cooking pot. Part of the fat is passed through a sieve, the smaller part is boiled with hot water and poured over the meat slices. The whole is brought to a good boil one more time and left on low heat until serving. In the meantime, heat the fat passed through a sieve and fry the bacon, cut into small cubes, halfway through. Now add the onion cut into small slices, fry until brown and strain the fat. In this fat, peeled and diced potatoes are fried until crispy, mixed with fried bacon and onions, salted, finely chopped parsley is sprinkled on top and shaken a little (it must not be mixed!). It is served hot on the spot. Layer the slices of meat on a warmed plate, place the potatoes around them and pour the gravy over them. Decorate with leaf salad.