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Rice Soup, Brown

Take two ounces of Patna rice, boiled as for curry, but left until cold. Put it into a baking-tin with a little melted butter; set it in the oven, and bake it until golden brown all over, and the butter absorbed. It must be turned about from time to time. Meanwhile, peel, mince, and fry an onion in a little more butter until nearly tender; drain it and put it in a pan, with the rice, a quart of stock, a tea-spoonful of mushroom ketchup, and a table-spoonful of tomato ketchup. Boil till the onion is quite soft, and serve hot. Probable cost, 8d., excluding the stock.