This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Any pieces of left-over meat may be used for this dish. Cut the meat in small pieces and moisten with a little milk or stock. Spread a layer of rice in a greased baking-dish. Put several small pieces of fat on top and sprinkle with grated cheese. Season with salt and pepper. Then add a layer of chopped, meat and again add several small pieces of fat and a little grated cheese. Spread the rest of the rice on the meat, then put fat and grated cheese over it more abundantly than before. Put in a moderate oven (350°-400° F.) for fifteen or twenty minutes. Serve very hot.
1 large onion
1 tablespoon fat
Salt and pepper
1 1/2 cups uncooked rice
Slice the onion and brown it with the fat. Wash the rice well and add it, with salt and pepper, to the onion. Cook slowly, stirring constantly until the rice is slightly brown. Press the tomatoes through a sieve and add to the rice mixture, together with the meat. Cover with boiling water and simmer for about one-half hour.
3 small onions
2 tablespoons butter or other fat 1 cup stock 1/2 cup gravy 1 cup left-over meat
Slice the onions and fry in the fat until brown. Add the stock, gravy, meat, salt and pepper and vegetables. Cook slowly until the vegetables are tender. Add the prune-juice and boil five minutes. Turn the stew on to a platter and surround with cooked prunes.