each piece of meat, season well
and sprinkle with rosemary.
Cook in a shallow pan in the
oven or over a slow fire, with oil or
dripping. About 30 minutes before
the meat is done add sliced
potatoes and tomatoes. Instead of
potatoes, partly cooked rice can be
added. In this case, drain off the fat
and add plenty of thin tomato
purée, which will be absorbed by
the rice.
The meat must be very well
cooked and almost falling off the
bone. Sometimes aubergines cut in
half lengthways with the skins left
on are added with the potatoes and