Wash the meats thoroughly and boil them together over low heat for about 2 hours, adding a tbsp of salt to the water as well as the pepper.

When they are done, remove the pieces of meat, strain the stock and season them with salt and pepper.

Measure the stock, for every 3 cups of stock you need 1 cup of rice. Boil the strained stock once more and add the rice, over medium heat, stirring so that it doesn't stick until it absorbs all the juice (about 15-20 minutes). Add 1/4 cup of lemon juice to the rice just before it is completely done.

Brown the stakovoutiro in a small pot, remove the pot from heat and pour it over the rice setting it aside for 5 minutes covered with a towel.

The meat and rice are served seperately.