Curried Indian Oysters

Ingredients

• Cut a large onion
• or two middle-sized ones
• four dessert-spoonfuls of curry-powder
• two more ounces of butter
• half a pint of good wai-m broth
• the white part of a finely-grated coc*a-nut
• a minced sour apple
• a hundred oysters, carefuUy bearded
• the milk of the cocoa-n..;t, if sweet

Method

1. 1

   Fry sliced onions in butter until brown.

2. 2

   Add curry powder and more butter, stirring until smooth.

3. 3

   Thin with broth and boil.

4. 4

   Add grated coconut and minced apple, stirring until dissolved.

5. 5

   Mix in thickening and oysters, simmer until done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 742. The excerpt below is the record exactly as published.

Cut a large onion, or two middle-sized ones, into thin slices, and fry them in butter until brown. Dredge into the pan four dessert-spoonfuls of curry- powder, and stir in two more ounces of butter. When the mixture is quite smooth, thin it with half a pint of good wai-m broth, an»L keep it stirred until it boils. Put it into a clean stew- pan with the white part of a finely-grated coc*a-nut and a minced sour apple, when it must be again made to boil. Stir until the apple is dissolved and the cocoa-nut is tender, then mix a little floirr and water as thickening, and when thick add the oysters (a hundred, c<arefuUy bearded, with their liquor strained), also the milk of the cocoa-n..;t, if sweet

Cook this with the app: pantry check, scaling, and the assistant.