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Pilau of Lamb

Cut the meat of a leg of lamb into small pieces, and make a little broth with the bones. Cut half a pound of streaky bacon in squares and fry in a stewpan with one chopped onion; put the pieces of lamb in with it, sprinkle a little salt over and fry over a brisk fire for ten minutes. Cover the lamb with the broth that has been prepared from the bones. Skin and chop two ripe tomatoes and after picking out the seeds, put them in with the lamb, adding two green peppers, cut up a bunch of fine herbs, a sprig or two of parsley and a pinch of saffron; when the broth has boiled for five minutes throw in some rice, put the lid on the stewpan, move it to the side of the fire, and let the contents stew for twenty minutes or until the rice is quite tender. When ready to serve turn the pilau out onto a hot dish.