| How To Cook: |
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1. Simmer the meat with water until tender.
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2. Peel aubergines and cut each into two pieces; fry in butter until light brown.
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3. Wash and drain the rice.
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4. Pour the stock off the meat. In a round casserole arrange alternate layers of meat, aubergine and rice until all the ingredients are used up.
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5. Season the meat stock to taste with salt and spices, heat up and pour 4˝ cups of stock over the ingredients in the casserole.
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6. More water should be added to the stock if necessary, or the amount may be made up with tomato juice.
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7. Cover the casserole and cook in a slow oven (325°F) until the rice is tender and all the liquid absorbed.
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8. Turn out on to a hot dish to serve.
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