8 pounds lamb or mutton 5 pounds onions sliced 3/4 quart rice 1 1/2 quarts water 3 quarts strained tomato

2 tablespoons salt or more 1 teaspoon pepper

1/2 teaspoon cloves 1 teaspoon cinnamon

1/2 cup chopped parsley-

Cut meat in inch pieces, saute in drippings in hot frying pan until well browned, and remove to kettle. Cook onions in same pan slowly until slightly browned, and add to lamb. Wash rice, add boiling water; boil one or two minutes, and add to meat with tomato and seasonings. Cook slowly two or three hours - three hours if mutton. If too dry, add more water. The liquid should be nearly or quite absorbed by rice. Sprinkle with parsley. If preferred, cloves and cinnamon may be omitted, and two cups chopped carrot and three tablespoons horse radish used instead.