Curried Oysters, No. 2
A classic curried oyster recipe from 1900, modernized for the contemporary kitchen.
Ingredients
- 1 quart Oysters
- 1/4 cup Butter
- 1 small Onion
- 1 tablespoon Curry powder
- 1/4 cup Flour
- 1 cup Oyster liquor
- 1 cup White stock
- 1/2 cup Tomato pulp
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (for serving) (Quantity estimated (not specified in original recipe))
- 4 slices Toast or fried bread (Quantity estimated (not specified in original recipe))
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Instructions
- 1Bring the oysters to a boil in their own liquor. Skim off any foam, drain the oysters, and set them aside. Reserve the oyster liquor.
- 2Melt the butter in a pan or skillet. Add the sliced onion and sauté until softened, about 5 minutes. Stir in the flour and curry powder, mixed with salt and pepper, until frothy.
- 3Add the reserved oyster liquor, white stock, and tomato pulp to the pan. Bring the sauce to a simmer.
- 4Add the oysters to the sauce and heat through. Serve hot over buttered toast or fried bread.
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