Mince the left-over portion of ROAST LAMB fine, then measure and add any filling that may be left over. Place in a Saucepan and add just sufficient boiling water to cover. Cook slowly until tender and then thicken the gravy. Now to one cup of the cold meat add
- One cup of boiled rice,
- One cup of canned tomatoes,
- Three onions, chopped fine,
- One tablespoon of salt,
- One teaspoon of paprika.
Mix and then fill into the prepared peppers. Set in a baking[pg 326]pan and add one cup of boiling water. Bake in a moderate oven for thirty-five minutes. Serve with cheese Sauce. Boiled MUTTON or LAMB may be used in these dishes to replace the ROAST meat.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss