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Veal and Rice

1/2 cup rice 21/2 pounds veal 2 tablespoons butter 1 sliced onion 6 tablespoons water 1 tablespoon meat extract Boil the rice in salt water till soft (one can do this the day previous). Cut the veal in cubes. Heat the butter in a kettle; add the meat and sliced onion; leave until yellow. Then add the rice, which has been thinned with water and meat extract, and Parmesan cheese if desired. Put the closed kettle in the cooker for forty-five minutes. Use one radiator.