2 lb Leg of lamb or veal
1 1/4 c  Butter
3    Med. onions, chopped
1/2 c  White wine
1 1/2 lb Tomatoes, peeled/strained OR
1 tb Tomato paste diluted with:
1 c  Water
Salt & pepper to taste
1 c  Water
3 c  Raw rice

Cut meat into 2-inch cubes. Wash and wipe dry Brown meat in two-thirds
of the butter. Add onions and brown these too. Add wine, tomatoes (or
tomato paste), salt, and pepper. Cook for about 5 minutes. Addd water. Cook
until meat is tender and about 1 c. sauce remains.

Cook rice as directed on package. Melt remaining butter and add it to
rice. Place meat and sauce in bottom of a tube pan or ring mold. Add rice
and pack lightly. Turn out onto a platter so meat is on top; the sauce will
run down the sides of the rice.