From: The Thorough Good Cook

Curries: 3. Oyster Curry

Blanch and beard your oysters, leaving them in their own liquor; then cut two middling-sized onions into small dice, and "toss" them in a stew-pan with an ounce of butter; when done, mix in two teaspoonfuls of curry powder and one of curry paste, and pass all through a tammy-it ought to be thick; then add the oysters with their liquor, and keep stirring over the fire until they become enveloped in a thick sauce, which they should simmer in for two minutes. Then turn out on your dish, and serve with rice separately.

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