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Oysters, Curried

Open two dozen oysters without losing any of their liquor. Put them into a saucepan over the fire for a minute to harden them, then beard them and put them aside. Dissolve two ounces of fresh butter in a stewpan, mix smoothly with it a table-spoonful of curry-powder and a tea-spoonful of dried flour; add a minced onion, and stir gently until the onion is tender, then add the oyster-liquor and a dessert-spoonful of strained lemon-juice. Let the sauce boil, then put in the oysters; let them simmer for half a minute, stirring them gently all the time, and serve on a hot dish, with a border of rice boiled as for curry. Time, a few minutes. Probable cost of oysters, 1s. 6d. to 3s. per dozen. Sufficient for three or four persons.