Curried Oysters

Ingredients

• two dozen oysters
• two ounces of fresh butter
• a tablespoonful of curry-powder
• a teaspoonful of dried flour
• a minced onion
• a dessert-spoonful of strained lemon-juice
• a border of rice boiled as for curry

Method

1. 1

   Open the oysters without losing their liquor.

2. 2

   Put them in a saucepan for a minute to harden, then beard them.

3. 3

   Dissolve butter in a stewpan, mix with curry-powder and flour, add minced onion and stir until tender.

4. 4

   Add oyster-liquor and lemon-juice, let boil, then add oysters and simmer for five minutes.

5. 5

   Serve on a hot dish with boiled rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1062. The excerpt below is the record exactly as published.

two dozen oysters without losing any of their liquor. Put them into a saucepan over the fire for a minute to harden them, then beard them and put them aside. Dissolve two ounces of fresh butter in a stewpan, mix smoothly with it a table- spoonful of curry-powder and a tea-spoonful of dried flour; add a minced onion, and stir gently until the onion is tender, then add the oyster-liquor and a dessert-spoonful of strained lemon- juice. Let the sauce boil, then put in the oysters ; let them simmer for five minutes, stiiTing them gently all the time, and serve on a hot dish, with a border of rice boiled as for cui-ry. Time, half an hour. Probable cost of oysters, Is. 6d. to 3s. per dozen. Sufficient for three or four persons. Oysters, Curried, Indian.— Open and beard four dozen large plump oysters, and be careful to preserve the liquor. Mince an onion very finely, and frj' it in an ounce of butter until it is quite tender. Stir into it a heaped table-spoonful of cirrry-powder, add a little more butter, if necessary, and pour in very gradually a quarter of a pint of nicely-seasoned stock or water. When the liquid boils stir in the meat of half a cocoa-nut, rasped, and a sour apple, finely minced. Simmer gently until the apple is dissolved, then thicken the gravy with a little flour, and season with pepper and salt. Put in the oysters with their liquor and the milk of the cocoa-nut. Let the cxirry stew for a few minutes, and stir it gently all the time, then add a dessert-spoonful of strained lemon-juice

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