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Curry of Oysters

Put an ounce of butter in the handled dish; when it foams add a teaspoonful of dry curry powder. When in danger of burning add a gill of oyster liquid. Dissolve a teaspoonful of flour in a gill of cold water; add this to the dish and stir with a spoon until thick. Add a dozen large oysters to the sauce and a saltspoonful of salt; mix the oysters well with the sauce for two minutes, cover and move the handle of the dish from right to left a moment and serve six oysters to each person.