Curried Oysters, No. 2

Ingredients

• one quart of oysters
• half a teacupful of butter
• one teaspoonful of corn starch
• one tablespoonful of curry powder
• four tablespoonfuls of liquor from oysters
• one teaspoonful of scraped onion or onion juice
• two-thirds of a cupful of milk

Method

1. 1

   Drain one quart of oysters thoroughly.

2. 2

   Heat for a few moments to draw out all superfluous liquor, and drain again.

3. 3

   Set aside in a shallow dish.

4. 4

   Mix together with half a teacupful of butter, one teaspoonful of corn starch, one tablespoonful of curry powder, four tablespoonfuls of liquor from oysters, one teaspoonful of scraped onion or onion juice.

5. 5

   Heat this mixture in the chafing dish and gradually add two-thirds of a cupful of milk, with which has been mixed a small coffee-spoonful of salt.

6. 6

   Stir hard until very smooth, add the oysters and cook for five or six minutes.

7. 7

   Serve with rice croquettes.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 183. The excerpt below is the record exactly as published.

Curried Oysters, No. 2 Drain one quart of oysters thoroughly. Heat for a few moments to draw out all superfluous liquor, and drain again. Set aside in a shallow dish. Mix to- gether with half a teacupf ul of butter, one teaspoonf ul of corn starch, one tablespoonful of curry powder, four tablespoonfuls of liquor from oysters, one tea- spoonful of scraped onion or onion juice. Heat this mixture in the chafing dish and gradually add two- thirds of a cupful of mil

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