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Lamb Breast, Hongroise

Cut two and half pounds breast of lamb into one-inch squares. Season with a teaspoon salt and a half teaspoon paprika, place in a small roasting pan, lightly baste with a little melted butter, set in a brisk oven for forty minutes or until a nice golden colour, being careful to turn the pieces once in a while, remove and keep hot.

Place four ounces raw rice in a saucepan, moisten with a pint broth, add one ounce butter, season with a half teaspoon salt and a saltspoon paprika. Cover and set in the oven for thirty-five minutes, remove, pour in a half gill cream and two saltspoons grated Parmesan cheese, briskly stir, then dress on a dome-shaped hot dish and arrange the lamb on top rice. Skim fat from gravy in pan, pour in a gill pure tomato juice, boil for five minutes, then pour over the breast, sprinkle little chopped parsley over and serve.