Score fat crosswise with scissors. Crumble bay leaves, place on top. Cool meat in plastic wrap. Make potatoes with salt and caraway seeds, peel, cool.
Put meat in roaster, rub with 11/2 tsp salt, pour hot fat. Brown on center in hot stove, roast at reduced temperature. When brown crusts appear, keep bottom covered with water.
Rinse the mushrooms, dab them in a dish. Roast with potatoes, butter, a little salt and pepper over moderate temperature for 15 minutes, turning occasionally to the other side. Strain stock, add mustard and whipped cream, season.
This goes well with it:
Dry white wine, e.g. Gutedel or Weissburgunder.
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