Glazed Selkkaree with Onions

Stir mustard and honey and coat the meat with it. Heat lard in a roasting pan and brown the meat heartily all around.

In between, always brush another time with the mustard-honey mixture. Remove the skin from the onion and add to the meat together with salt, pepper and white wine.

Cover and steam for 60 minutes.

In the meantime, strain tomatoes and juice and simmer on low heat for 5 min. Arrange the onions and meat on a hot plate, boil off the gravy with the tomato sauce and season with pepper, sweet paprika and a little marjoram.

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