The oven is heated to 220 C. Using the blade of a knife over the entire surface of the meat is cut diamonds depth of 0.5 cm. The meat is placed in a container with its size and pour white wine. Bake 50 minutes. In separate bowl mix the mustard and cognac. Add honey and grated orange peel and mix well. In a separate bowl mix 1/4 tsp paprika 1 tsp ginger, 1/2 tsp curry, 1/2 tsp thyme and 1/2 tsp pepper. Was added to the other mixture, and stirred again. After 20 minutes of roasting meat is removed from the oven and in any rombche caught by one clovesche, dab the whole area with a mixture of honey and spices and returned to the oven. During baking meat watered periodically with the sauce. When finished is removed from the container and leave in a warm place. Sauce of roasted strain and pour into pan. Add starch diluted with 1 tsp water. Heat until the boil and boil for several minutes. Season to taste. Brandy is heated and ignited, after which is added to the sauce. Meat and sauce served separately.