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Curried Oysters, No. 2

I quart of oysters. 14 a cup of butter.

INGREDIENTS.

One small mild onion.

I tablespoonful of curry powder. 14 a cup of flour.

I cup of oyster liquor.

I cup of white stock. 1/2 a cup of thick tomato pulp.

Salt and pepper to taste.

Method. - Bring the oysters to the boiling-point in their own liquor, skim, drain, and set aside.

Heat the butter in the blazer, sauté in it the onion cut in slices, stir in the flour and curry powder mixed with the salt and pepper, and, when frothy, add the oyster liquor, stock and tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When the sauce boils, add the oysters; and when hot serve on buttered toast or fried bread.