OSTREAD.E. OYSTER. 89 



pan until it is of a rich brown ; now add a bit more 

 butter, and two or three tablespoonfuls of currie-powder. 

 When these ingredients are well mixed over the fire 

 with a wooden spoon, add gradually either hot water, or 

 broth from the stockpot, cover the stewpan, and let the 

 whole boil up. 



"Meanwhile, have ready the meat of a cocoa-nut, grated 

 or rasped fine, put this into the stew r pan with a few sour 

 tamarinds (if they are to be obtained, if not, a sour 

 apple, chopped). Let the whole simmer over the fire 

 until the apple is dissolved, and the cocoa-nut very ten- 

 der; then add a strong thickening made of flour, and 

 water, and sufficient salt, as a currie will not bear being 

 salted at table. Let this boil up for five minutes. Have 

 ready also a vegetable marrow, or part of one, cut into 

 bits, and sufficiently boiled to require little or no further 

 cooking. Put this in with a tomata or two ; either 

 of these vegetables may be omitted. Now put into 

 the stewpan the oysters, with their own liquor, and the 

 milk of the cocoa-nut, if it be perfectly sweet ; stir them 

 well with the former ingredients ; boil the currie, stew 

 gently for a few minutes, then throw in the strained 

 juice of half a lemon. Stir the currie from time to 

 time with a wooden spoon, and, as soon as the oysters 

 are done enough, serve it up, with a corresponding 

 dish of rice on the opposite side of the table. This 

 dish is considered at Madras the ' ne plus ultra of In- 

 dian cookery/ "* 



" To Stew Oysters. — Take the oysters clean from their 

 liquor. Let the liquor stand till it is clear, then put a 

 little of it to the oysters, and stew them ; then put to 



* Miss Acton's ' Modern Cookery Book,' taken from 'Magazine of 

 Domestic Economy.' 



