Curried Oysters

Ingredients

• a solid quart of oysters
• half a pint of cream
• two table-spoonfuls of butter
• one generous table-spoonful of flour
• one teaspoonful of curry-powder
• half a teaspoonful of chopped onion
• some salt and pepper

Method

1. 1

   Put the oysters into a stew-pan and heat them to boiling, being careful not to scorch.

2. 2

   Drain and keep warm.

3. 3

   In a frying-pan, cook the butter and onion slowly for ten minutes.

4. 4

   Mix flour and curry powder, stir into the butter until smooth, then gradually add the drained oyster liquor.

5. 5

   Once it boils, add cream, salt, and pepper.

6. 6

   Boil again, strain, add oysters, and serve immediately with crisp toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 107. The excerpt below is the record exactly as published.

Curried Oysters. Lay out a solid quart of oysters, half a pint of cream, two table-spoonfuls of butter, one generous table-spoonful of flour, one teaspoonful of curry-powder, half a teaspoon- ful of chopped onion, and some salt and pepper

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