Scalloped Lamb

From 1914:

Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper. Cover bottom of a buttered baking dish with buttered cracker crumbs; cover meat with toiled rice; add another layer of meat and one of rice. Pour on tomato sauce and sprinkle with cracker crumbs. Bake in hot oven until crumbs are brown.