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Pilaff of Chicken

Pick over and wash I cupful of rice, put it in a saucepan with I pint of rich beef or chicken stock, 1½ of a teaspoonful of salt and I teaspoonful of onion juice. Cover and cook slowly until the liquid is absorbed, then add I pint of stewed and strained tomato. In five minutes season to taste, then cook slowly until the tomato is absorbed.

Cut I pint of cooked chicken into dice, sauté it until a golden brown in butter. Turn it carefully into the rice, add 2 tablespoonfuls of butter, cover and set at the side of the fire for twenty minutes and serve on a platter.