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1. Get the whole of a small lamb with the liver and the heart, and put in a large saucepan or iron pot without the liver and heart.
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2. Cover it with water, set it on the fire and let it boil for 10 or 15 minutes.
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3. Chop up the liver very fine together with the heart.
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4. Put ¾ pound of fresh butter in a stew pan with 3 or 4 chopped onions, put it on the fire and let them cook till nearly brown.
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5. Add the liver and the heart with a handful of skinned pistachios, and the same of currants, well cleaned.
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6. Stir until the liver begins to cook, and then add 2 or 3 pound of the best rice, well washed, sufficient salt, pepper and cinnamon.
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7. Keep stirring and add now and then a little of the liquor in which the lamb is boiled, until the rice is rather soft.
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8. Then stuff the lamb with this preparation and sew it up.
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9. Rub the lamb all over with some onion juice, place it in a baking tin and bake it in a moderately hot oven (425°F) for 30 minutes, then at moderate (375°F) for 25 minutes per lb.
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10. The meat should be well browned on both sides.
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