No left-over meat lends itself more readily to the preparation of made dishes than LAMB. Combined with tomatoes and rice and flavored with horseradish, it makes a very appetizing dish called Turkish LAMB. The accompanying recipe should be carefully followed in preparing this dish.
(Sufficient to Serve Six)
- 2 Tb. butter
- 1 onion, chopped
- 1/2 c. rice
- 1 c. water
- 1 c. stewed tomatoes
- 1-1/2 c. diced LAMB or MUTTON
- 1 Tb. horseradish
- 1 tsp. salt
- 1/8 tsp. pepper
Put the butter in a frying pan and to it add the chopped onion and the dry rice. Cook until the rice is browned. Then pour in the water and tomatoes and add the meat, horseradish, salt, and pepper. Simmer gently until the rice is completely cooked.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)