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Turkish Pilau

Put a breakfast cupful of stewed and strained tomatoes in a saucepan with one-half pint of broth, one minced onion and season well with pepper and salt. When boiling put one breakfast cupful of well-washed rice in, stir it lightly till the liquor is absorbed, then put in one teacupful of butter. Place the pan over a slow fire and steam for twenty minutes. Remove the lid, stir the pilau lightly, cover with a cloth and let the steam escape; add a breakfast cupful of chopped and cooked meat if desired. Serve the pilau as a vegetable without the meat and as an entree with it.