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OYSTERS, CURRIED (another way)

Cut a large onion, or two middle-sized ones, into thin slices, and fry them in butter until brown. Dredge into the pan four dessert-spoonfuls of curry-powder, and stir in two ounces more of butter. When the mixture is quite smooth, thin it with half a pint of good warm broth, and keep it stirred until it boils. Put it into a clean stewpan with the white part of a finely-grated cocoa-nut and a minced sour apple, when it must be again made to boil. Stir until the apple is dissolved, and the cocoa-nut is tender, then mix a little flour and water as thickening, and when thick add the oysters (a hundred, carefully bearded, with their liquor strained), also the milk of the cocoa-nut, if sweet. Simmer until the oysters are hot. Serve on a hot dish, with boiled rice in another. Time, twenty-five minutes to make curry; one minute to stew oysters. Sufficient for six persons.