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Oyster Curry
From The thorough good cook, 1895
Serves 3
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 177. The excerpt below is the record exactly as published.
Oyster Curry. Blanch and beard your oysters, leaving them in their own liquor ; then cut two middling-sized onions into small dice, and "toss" them in a stew-pan with an onnce of butter ; when done, mix in two teaspoonfuls of curry powder and one of curiy paste, and pass all through a tammy — it ought to be thick ; then add the oysters Avith their liquor, and keep stirring over the fire until they become enveloped in a thick CUB HIES. 323 sauce, Avliich they should simmer in for two minutes. Then turn out on your dish, and serve with rice separately. 4. Dressed Salmon, Curried. Take a large onion, cut it into small pieces, and fry it in an ounce of butter
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