1913 - The Oriental Cook Book

Oven Roast with Rice

DDV CULINARY

Meat.......... 2 to 3 pounds of beef, mutton or lamb.
Rice ..................................1/2 cupful.
Tomatoes...... 2 to 3, ripe (or 4 to 5 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.

Boil the meat in a little plain water, taking the scum off.
When it is half done place it with the rice and its little broth in a deep vessel
--the rice under the meat;
over this add the juice of the tomatoes.
Season to taste
and roast in a moderately hot oven until well done and the water evaporated.

Serve it hot with a vegetable salad.