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Beef, Roumanienne

Remove all the meat from the beef left over from yesterday and cut in half-inch pieces. Heat two tablespoons melted lard in a saucepan, add one finely chopped onion and one seeded, chopped, green pepper, gently brown three minutes, lightly stirring meanwhile. Cut three ounces raw calf's liver into quarter-inch-square pieces, add to the pan and fry three minutes, again stirring meanwhile. Add two ounces raw rice and lightly brown three minutes. Moisten with a pint of water and a gill of tomato juice, and let boil five minutes, then add the beef. Season with light teaspoon salt and half teaspoon paprika, mix well, cover the pan. Set in the oven forty-five minutes. Remove, transfer the beef into a baking dish. Cut half a medium, peeled eggplant into exceedingly thin slices. Season with half teaspoon salt, arrange the egg plant over the beef. Sprinkle two tablespoons of bread crumbs over, add one half ounce butter in very little bits on top of all, set in the oven twenty minutes. Remove and serve.