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Oysters, Curried, Indian

Open and beard four dozen large plump oysters, and be careful to preserve the liquor. Mince an onion very finely, and fry it in an ounce of butter until it is quite tender. Stir into it a heaped table-spoonful of curry-powder, and 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 curry 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. A small vegetable marrow, finely minced, or a large ripe tomato, chopped small, may be added to the curry, if either is at hand, and will be found an improvement. Time, altogether, about half an hour. Probable cost of oysters, 1s. 6d. to 3s. per dozen. Sufficient for eight or ten persons.