RICE AND TOMATO PIE
- 1 lb. tomatoes
- ¼ lb. (½ cup) rice
- 1 small onion
- ½ pint (1 cup) stock
- 1 heaping tablespoonful (1 oz.) butter or dripping
- 3 tablespoonfuls bread crumbs
- 1 tablespoonful chopped parsley
- Salt, pepper and curry powder to taste
Wash the rice. Bring the stock to the boiling point, then put in the rice and cook it until it has absorbed all the stock.
Butter a casserole. Peel and slice the tomatoes. Put them in layers with the rice in the dish; dust each layer with a little salt, pepper, curry powder, chopped parsley, and chopped onion. Sprinkle a layer of bread crumbs on the top, and put the butter on the top in small pieces.
Bake in a moderate oven for about forty minutes.