Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        leg of lamb or veal
   1 1/4  cups          butter
   3      medium        onions -- chopped
     1/2  cup           white wine
   1 1/2  pounds        tomatoes -- peeled/strained or
   1      tablespoon    tomato paste diluted with:
   1      cup           water
                        salt and pepper to taste
   1      cup           water
   3      cups          raw rice

Preparation:

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. Add water. Cook until meat is tender and about 1 cup 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.