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Curried Oyster Patties

Prepare six patties and keep hot. Heat one and a half tablespoons butter in a small saucepan; add half a finely minced onion and half a sound, peeled, minced apple; let cook for eight minutes, occasionally stirring, then mix in two tablespoons flour, moisten with a half pint broth and half gill cold milk. Season with a half teaspoon salt, a saltspoon cayenne pepper and a half teaspoon curry powder. Mix well until it comes to a boil, let cook for fifteen minutes, and strain through a Chinese strainer into another saucepan. Plunge twenty-four large, fresh-opened oysters with their own liquor and a half pint water in a saucepan and boil for five minutes. Drain and keep a half gill of the liquor. Add the oysters and the half gill liquor to the same; mix a little and cook for five minutes more. Arrange the six hot patties on a hot dish, then pour four oysters into each patty, divide the sauce equally over them and serve.