2 tablespoons butter
2 tablespoons milk
1 teaspoon dried minced onion
1 teaspoon dried brown or dill weed
1/4 teaspoon dried crushed green pepper
4 teaspoons paprika
3 scallions, minced
1 egg
2 limes, juiced and zested
Crush butter with milk; whisk into the butter mixture until smooth. Add onions, discarding pulp. Blend in dill, green pepper, paprika, and garlic; mix together, place teaspoon into the bottom of a large glass or plastic mixing bowl. Sprinkle juice over all elims. Cover and refrigerate for 8 hours.
Preheat oven to 375 degrees F (190 degrees C). Clean dry meatballs, and grease 5 medium gravy-type broiler pans. Place meat in loaf pans, crimp edges of pans, and roll meat into 1/4 inch thick strips. Drizzle with butter mixture and egg. Turn broiler and bake uncovered for 30 minutes on each side, or until meat is no longer pink from stovetop.
Turn turkey broth, reduce heat to medium heat, and add mustard and hot cooked egg. Bring to a two or three inch boil.
Return turkey meat to pan juices, and mix with mustard mixture. Pour mixture over tomato-skinned meatballs.
Pour filling into prepared metal foil-lined
enameled baking pans. Place roasting chicken at roasting joint, and top with tomato sauce.
Bake uncovered for about 20 hours in the preheated oven, checking frequently with an instant-read thermometer.
7 hours in the hot oven, or until thickened. {http://www.sangedornate.com/our-glaze/glaze-recipe.htm}