Turkish Lamb

(Serves 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.

After mincing lean pieces of left-over lamb until they are very fine, put them in a buttered frying pan. Dredge the meat well with flour and allow it to brown slightly.
Add enough water or stock to moisten well. Season with salt and pepper, cook until the flour has thickened, and then serve on toast.

To make scalloped lamb or mutton, arrange a layer of buttered crumbs in a baking dish, and on top of them place a layer of cooked macaroni, a layer of meat, and then another layer of macaroni. Over this pour enough stewed tomato to moisten the whole well. Season each layer with salt, pepper, and butter. Over the top, place a layer of buttered crumbs. Bake in a medium-hot oven until the whole is thoroughly heated.