Curried Oysters, Indian

Ingredients

• four dozen large plump oysters
• an onion very finely minced
• an ounce of butter
• a heaped tablespoonful of curry-powder
• a quarter of a pint of nicely-seasoned stock or water
• the meat of half a cocoa-nut, rasped
• a sour apple, finely minced
• a dessert-spoonful of strained lemon-juice
• a border of boiled rice

Method

1. 1

   Open and beard the oysters, preserving the liquor.

2. 2

   Fry minced onion in butter until tender, stir in curry-powder, add stock gradually.

3. 3

   When boiling, stir in coconut and minced apple, simmer until dissolved.

4. 4

   Thicken with flour, add oysters and their liquor, simmer gently, then add lemon-juice and serve 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.

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, and when the oysters are done enough, serve on a hot dish, with a border of boiled rice

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