Shoulder of Mutton with Rice

Cut into small two inch squares a shoulder of young mutton; put them into a saucepan with hot butter, and let fry on a brisk fire until they take a color; season, and add a few spoonfuls of raw ham cut in dice, and a bunch of parsley garnished with one bay leaf, as much thyme and a clove of garlic. Fry all together for a few moments, then moisten to their heighth with stock (No. 194a), and half a pint of tomato sauce (No. 549); when the liquid has boiled for five minutes remove the saucepan on a more moderate fire, and when the meats are partially or three-quarters done, put in a sufficient quantity of rice corresponding to the volume of the third of the liquid; cook this rice for fifteen minutes, then set the saucepan into a slow oven to finish cooking both rice and meat. Pour the stew into a vegetable dish and serve.