Cut bacon and ham into small pieces; put in a Saucepan with 1 tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with 1 quart of beef stock; let all cook slowly for half an hour; add some boiled rice and 1 cup of tomato-Sauce and cook until done. Serve hot.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)