St. Stephen's Roast Beef

Roughly chop the onion. Cut 60 g of bacon into 1×5 cm sticks and place in the freezer for 20 minutes. Cut the remaining bacon into 0.5 cm cubes. Cut 60 g of ham into 1×5 cm sticks. Cut the remaining ham into 0.5 cm cubes. Cut one egg lengthwise into two halves. Cut the remaining eggs into 1 cm cubes. Cut one pickle lengthwise into two halves. Cut the remaining pickles into 0.5 cm cubes.

On the shorter side of the meat, cut a deep hole with a wide knife and insert both egg halves, ham sticks, and both pickle halves into it. With a narrow knife, cut pockets in the meat in the same direction, into which insert the frozen bacon sticks. Season the meat thoroughly with salt and pepper on all sides.

In a pot, heat lard over high heat and brown the meat on all sides until golden. Remove the browned meat and set aside on a plate.