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Rice Soup, Italian

Wash four ounces of rice, drain it, and put it into a saucepan with two ounces of fresh butter, a cupful of stock, and a seasoning of salt and white pepper. Let it simmer gently until it is tender. Cut two large turnips into small pieces, and fry these in butter till they are lightly browned. Drain the fat from them, and stew them in about a pint of stock. Add the boiled rice, and serve. Send grated Parmesan to table with the soup. Time, one hour and a half. Probable cost, exclusive of the stock, 9d. Sufficient for two or three persons.