A very palatable dish can be prepared from left-over VEAL by combining it with rice and tomatoes. To prepare such a dish, season cooked rice with 1 teaspoonful of bacon fat to each cupful of rice. Place a layer of rice in a baking dish, and over it put a layer of chopped VEAL. Pour a good quantity of stewed tomatoes over the VEAL and season well with salt and pepper. Over the tomatoes put a layer of rice, and cover the top with buttered crumbs. Set in a hot oven and bake until the crumbs are browned and the ingredients thoroughly heated.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)