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Tomato Pilau

Put one and one-half pounds of ripe tomatoes into a mortar and press them to extract their juice, which strain through a fine hair-sieve; then pour it into a saucepan with an equal quantity of broth. Peel and chop fine two onions, put them into a fryingpan with a lump of butter, and fry until well browned. Drain the onions, put them in with the tomato juice, add a pinch of salt, and place the saucepan over the fire. When the liquor boils put in one pound of well-washed rice, and allow it to simmer at the side of the fire until the moisture is absorbed. Heat four ounces of butter, stir it in with the rice; put the lid on the saucepan again, and let it stand on the stove for twenty minutes. Turn the pilau onto a hot dish, sprinkle over a little pepper, and serve while very hot.