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Turkish Pilaf

One cup of stewed and strained tomatoes, one large cup of stock seasoned well with pepper, salt and minced onion; one-half cup of well-washed rice, one-half cup of butter, two cups of cooked meat (chicken, lamb or veal) cut in dice. Boil the rice in the stock and tomatoes till tender, add the butter and meat, stirring them in lightly with a fork to prevent breaking the rice, and steam twenty minutes in a double boiler.

— Miss Kate E. Lusk