OSTREAD^. — OYSTER. 
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 stewpan 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 j then put to 
* Miss Acton’s ‘Modern Cookery Book,’ taken from ‘Magazine of 
Domestic Economy.’ 
