Basil Rathbone's Fried Lamb with Rice and Currant Jelly

Basil Rathbone's Fried Lamb with Rice and Currant Jelly

One quart hot, boiled rice
1 1/2 pounds lamb steak
2 tablespoons butter
1 glass currant jelly
salt to taste

Cut young, tender meat into one-inch cubes, season, fry in butter until meat is brown and tender. Push to one side of pan. Add jelly and melt with meat juice. Place hot rice in center of platter. Place hot lamb around rice. Pour hot sauce over the rice. Serve immediately.